Greek Bean Salad Lemon Marinated (Printer-Friendly)

Beans marinated in lemon-oregano dressing with crisp vegetables and feta

# What You’ll Need:

→ Beans & Marinade

01 - 3 (15-ounce) cans 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 It:

01 - Pat the drained beans dry with paper towels and transfer them to a large mixing bowl.
02 - In a separate bowl, whisk together the 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 the lemon-oregano marinade over the 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 if needed. Reserve any excess marinade.
05 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle the reserved bean marinade and the remaining 2 tablespoons olive oil over the vegetables.
06 - Add the 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 to 15 minutes before serving to allow flavors to meld together.

# Expert Tips:

01 -
  • It gets better with time, so make it ahead and let the flavors deepen while you handle everything else.
  • One bowl, minimal chopping, and you've got a complete meal that feels fancy but takes less than 30 minutes of actual work.
  • It's naturally vegetarian, gluten-free, and flexible enough to feed a crowd or become your weekday lunch box staple.
02 -
  • Don't skip the drying step with the beans, or the marinade will slip off and your beans will taste bland no matter how good the dressing is.
  • Taste and adjust seasoning after marinating because beans absorb salt differently depending on their age and brand, and sometimes you need a pinch more than you'd expect.
03 -
  • Reserve some of the bean marinade before tossing the vegetables so you can adjust the dressing flavor at the end without oversalting.
  • Use fresh herbs over dried whenever possible; the difference in brightness is immediate and worth seeking out good dill and oregano.
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