Greek Lemon Marinated Bean Salad (Printable)

Bean medley marinated in zesty lemon-oregano dressing with crisp cucumber, tomatoes, 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:

01 - Pat the drained beans dry with paper towels and transfer to a large mixing bowl. In a 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 the marinade over beans and gently fold until coated. Cover and refrigerate for at least 1 hour or up to overnight.
02 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle the reserved bean marinade and remaining 2 tablespoons olive oil over the vegetables.
03 - Taste the marinated beans and adjust salt and pepper if needed. Add marinated beans to the vegetable mixture and toss gently to combine, being careful not to crush the beans or tomatoes.
04 - Sprinkle crumbled feta cheese on top and give the salad one final gentle toss to distribute evenly. Let the salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans marinate ahead so all the work is done before anyone arrives, leaving you free to actually enjoy your gathering.
  • Every bite delivers crunch, creaminess, and bright citrus all at once without feeling heavy or complicated.
  • It tastes better the next day, which means leftovers are a gift instead of a chore.
  • You can serve it cold, room temperature, or slightly chilled, and it works every single time.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom of the bowl instead of soaking into each bean, and you'll end up with a watery salad.
  • Marinating overnight transforms the beans from bland to bold; even an extra hour makes a noticeable difference, so plan ahead if you can.
  • Don't add the feta too early or toss it too hard, or it will break down and make the whole salad cloudy and salty instead of bright and balanced.
03 -
  • Use a mix of beans for visual interest and varied texture; all one type works, but three makes it feel more abundant and special.
  • If your red onion is particularly sharp, soak the slices in cold water for ten minutes before adding them to the salad to mellow the bite.
  • Reserve a little extra marinade and drizzle it over the finished salad right before serving for an extra hit of bright, lemony flavor.
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