Greek Bean Salad with Lemon (Printable Version)

Vibrant beans tossed in lemon-oregano marinade with cucumber, tomatoes, olives, and creamy feta cheese.

# What You'll Need:

→ Beans & Marinade

01 - 3 (15-ounce) cans mixed beans (chickpeas, kidney beans, cannellini), drained and rinsed
02 - Juice and zest of 2 lemons
03 - 3 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 tablespoon dried oregano or 1.5 tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - 0.75 teaspoon salt, plus more to taste
08 - Freshly ground black pepper, to taste

→ Salad

09 - 1 small English cucumber, seeded and diced
10 - 1 pint cherry or grape tomatoes, halved
11 - 0.5 medium red onion, thinly sliced
12 - 0.5 cup pitted Kalamata olives, halved
13 - 0.25 cup fresh parsley, roughly chopped
14 - 2 tablespoons fresh dill, chopped
15 - 2 tablespoons extra-virgin olive oil for finishing
16 - 4 ounces feta cheese, crumbled

# Directions:

01 - Pat drained beans dry with paper towels and transfer to a large mixing bowl.
02 - In a separate bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and freshly ground black pepper until well combined.
03 - Pour lemon-oregano marinade over beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor development.
04 - When ready to assemble, taste marinated beans and adjust salt and pepper if needed. Reserve any excess marinade.
05 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle reserved bean marinade and remaining 2 tablespoons olive oil over vegetables.
06 - Add marinated beans and toss gently to combine, being careful not to crush beans or tomatoes.
07 - Sprinkle crumbled feta cheese on top, then give salad one final gentle toss to distribute cheese evenly.
08 - Let salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The beans marinate into tangy, herb-soaked gems that taste nothing like they came from a can.
  • Every bite has crunch, creaminess, and that addictive salty-sour balance from olives and feta.
  • It gets better as it sits, so you can make it ahead and actually enjoy your gathering instead of hovering in the kitchen.
  • It works as a side, a main, or even stuffed into pita bread the next day.
02 -
  • Don't skip drying the beans, wet beans will dilute the marinade and make everything taste flat.
  • Marinating overnight transforms the beans from bland to deeply flavorful, it's worth the wait if you can swing it.
  • If the salad tastes dull after assembling, it probably needs more salt or a squeeze of fresh lemon juice.
03 -
  • Use a mix of bean types for different textures, chickpeas stay firm, cannellini get creamy, and kidney beans add a meaty bite.
  • If you don't have fresh dill, add a pinch of fennel seeds to the marinade for a similar aromatic lift.
  • Taste the salad right before serving and adjust with more lemon juice, olive oil, or salt, it should be bold and bright.
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