Greek Lemon Marinated Bean Salad (Printable)

Colorful Mediterranean bean medley with lemon-oregano dressing, fresh vegetables, and tangy 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

# Directions:

01 - Pat drained beans dry with paper towels and transfer to large mixing bowl. In separate bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and black pepper until well combined. Pour lemon-oregano marinade over 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.
02 - In large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle reserved bean marinade and remaining 2 tablespoons olive oil over vegetables.
03 - Add marinated beans to vegetable mixture and toss gently to combine, being careful not to crush beans or tomatoes. Sprinkle crumbled feta cheese on top, then give salad one final gentle toss to distribute cheese evenly.
04 - Let salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld and integrate.

# Expert Tips:

01 -
  • The beans soak up the lemon marinade and taste like theyve been sunbathing in Greece for hours.
  • You can make it in the morning and let it chill all day, so dinnertime is just a matter of pulling it from the fridge.
  • It works as a side dish, a main lunch, or even stuffed into pita pockets the next day.
  • Every bite has crunch, creaminess, and that salty-bright hit that makes you reach for another forkful.
02 -
  • If you skip patting the beans dry, the marinade will pool at the bottom and the beans will taste bland.
  • Marinating overnight transforms the beans from good to unforgettable, the lemon soaks in and they taste like they were always meant to be together.
  • Don't overdress the vegetables, the reserved bean marinade is usually enough and you can always add more olive oil at the end.
03 -
  • Use a microplane to zest the lemons before juicing them, the zest has oils that make the marinade smell incredible.
  • If the salad tastes flat after chilling, add a squeeze of fresh lemon juice and a pinch of salt right before serving to wake everything up.
  • Marinate the beans in a container with a lid so you can shake it gently every so often and redistribute the dressing without bruising the beans.
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