Greek Bean Salad with Lemon (Printable)

Marinated beans with cucumber, tomatoes, olives, and feta in bright lemon-oregano dressing. Mediterranean flavors.

# What You 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 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 the marinated beans and adjust salt and pepper as 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 the vegetables
06 - Add marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes
07 - Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese evenly
08 - Let the salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld and develop

# Expert Advice:

01 -
  • The beans turn creamy and tangy after their lemon bath, tasting nothing like they came from a can.
  • It gets better as it sits, so you can make it the night before and actually enjoy your own party.
  • Every bite has crunch, creaminess, and that salty-bright punch that makes you reach for another forkful.
  • It works as a side, a lunch, or dinner if you pile it onto greens or stuff it in pita.
02 -
  • If you skip drying the beans, the marinade will slide right off and pool at the bottom of the bowl instead of soaking in.
  • Marinating overnight transforms the beans from bland to almost pickled in the best way, making them the star instead of filler.
  • Don't toss the salad too vigorously or the tomatoes will burst and the beans will turn mushy.
03 -
  • Rinse sliced red onion under cold water for 30 seconds to mellow its bite without losing the crunch.
  • Add a handful of chopped fresh mint along with the parsley and dill for an unexpected herbal note that feels very Greek island.
  • If you can't find English cucumber, regular cucumbers work fine, just peel them and scoop out the seeds with a spoon.
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