Greek Lemon Marinated Bean Salad (Printable)

Colorful Mediterranean beans marinated in zesty lemon-oregano dressing with crisp vegetables, olives, and feta cheese.

# Components:

→ 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

# Steps:

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 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 - Taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade for dressing.
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.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can make it hours or even a day ahead and skip the last-minute scramble.
  • Every bite delivers crunch, creaminess, and tang all at once without feeling heavy or rich.
  • It works as a main dish, a side, or even a dip with pita, so one recipe does triple duty.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • 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 little pockets.
  • If you skip marinating the beans, the salad will taste flat and one-dimensional, like you just opened cans and dumped them together.
  • Use a light hand when tossing; overmixing turns the beans mushy and the tomatoes into pulp.
03 -
  • Add a handful of thinly sliced bell pepper for extra crunch and a pop of color that makes the salad even more vibrant.
  • If you want a creamier salad, mash a few of the beans with a fork before marinating so they create a slightly thicker dressing.
  • Fresh oregano and dill are worth seeking out; they give a brightness that dried herbs simply can't match.
  • Let the salad come to room temperature before serving; cold mutes the flavors and you'll miss the full lemon and herb punch.
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