Greek Lemon Marinated Bean Salad (Printable)

Colorful Mediterranean bean medley marinated in bright lemon-oregano dressing with crisp vegetables, olives, and feta.

# 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

# How To Make:

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 to 15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans soak up so much bright lemon flavor that they taste like the star of the show instead of filler.
  • Everything can be prepped ahead, and the salad actually improves as it sits in the fridge.
  • It's hearty enough to be a meal on its own but light enough that you won't feel weighed down on a hot day.
  • The combination of creamy feta, briny olives, and crisp cucumber hits every texture and flavor note you crave.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom instead of clinging to them, and you'll lose half the flavor impact.
  • Marinating overnight is a game changer; the beans go from good to restaurant-quality as the lemon and garlic really penetrate.
  • Don't add the feta too early or it will dissolve into the marinade and turn the whole salad cloudy instead of staying in creamy crumbles.
03 -
  • Use a mix of beans for visual appeal and varied texture; all one type works but looks less exciting on the plate.
  • If your red onion is especially sharp, soak the slices in cold water for 10 minutes before adding them to take the edge off.
  • Taste a bean before serving; if the lemon flavor has faded, add a quick squeeze of fresh juice to wake everything back up.
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