Greek Bean Salad Lemon Marinated (Printable)

Marinated beans in lemon-oregano dressing with fresh vegetables and feta cheese for a bright Mediterranean dish.

# 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

# Directions:

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.

# Expert Tips:

01 -
  • It gets better as it sits, so you can make it ahead and actually enjoy your guests instead of sweating over the stove.
  • The beans soak up that lemon marinade like little flavor sponges, turning humble pantry staples into something that tastes intentional and bright.
  • Its one of those rare dishes that feels fancy enough for company but requires zero cooking skills beyond opening cans and chopping vegetables.
02 -
  • If you skip drying the beans, your marinade will taste watered down and sad no matter how much lemon you add.
  • Marinating for at least an hour is not a suggestion, it is the difference between a mediocre bean salad and one people ask you to bring to every gathering.
  • Do not add the feta too early or it will dissolve into the salad and disappear, you want distinct creamy bites not a cloudy dressing.
03 -
  • Use a mix of bean types for varied texture, all chickpeas can feel monotonous but the combination keeps your mouth interested.
  • Zest your lemons before you juice them, it is nearly impossible to zest a juiced lemon and you will end up frustrated and missing that bright pop of flavor.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling, it will mellow out and let the other flavors shine through.
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