Greek Lemon Marinated Bean Salad (Printable View)

Colorful medley of beans marinated in zesty lemon-oregano dressing, with crisp cucumber, tomatoes, olives, and feta.

# What You 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 1½ tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - ¾ 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 - ½ medium red onion, thinly sliced
12 - ½ cup pitted Kalamata olives, halved
13 - ¼ 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, ¾ teaspoon salt, and a few grinds of 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.
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.
08 - Let the salad rest at room temperature for 10–15 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The lemon-marinated beans develop this incredible depth that makes every bite feel like youve been waiting for it all day
  • It's one of those rare salads that actually tastes better the next day, making it perfect for meal prep or parties
  • The combination of creamy beans, crisp vegetables, and salty feta hits every single craving at once
02 -
  • Patting the beans dry might feel like an extra step, but it's the difference between a salad that's waterlogged and one that's perfectly coated in dressing
  • Don't skip the resting time before serving those 10 to 15 minutes let the feta soften and the flavors really come together
03 -
  • If you remember, toss the beans with the marinade in the morning before work they'll be perfectly infused by dinner
  • Microplane your garlic instead of mincing it for a smoother, more evenly distributed flavor
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