Greek Lemon Marinated Bean Salad (Printable)

Colorful beans marinated in 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 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 -
  • The beans marinate while you go about your day, doing all the flavor work for you without any effort.
  • It eats like a full meal but leaves you feeling energized instead of weighed down, perfect for hot afternoons or packed lunches.
  • Leftovers actually get better as the flavors deepen, which means less cooking and more enjoying over the next few days.
02 -
  • Rinsing and drying the beans is non-negotiable; wet beans won't absorb the marinade and will water down the whole salad.
  • If you skip the resting time after assembling, the salad will taste one-dimensional; those few minutes let the feta soften and the vegetables release their juices into the dressing.
03 -
  • Marinate the beans overnight if you can; the difference in flavor depth is dramatic and worth the wait.
  • Use a light hand when tossing so the tomatoes and beans stay intact instead of turning into mush.
  • Taste the salad just before serving and add a final pinch of salt or drizzle of olive oil if it needs a boost.
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