Greek Bean Salad with Lemon (Printable version)

Lemon-marinated beans with cucumber, tomatoes, olives, and feta in bright Mediterranean oregano dressing.

# 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 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 marinade over beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour, or up to overnight.
02 - When ready to assemble, taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade.
03 - 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.
04 - Add the marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes. Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese.
05 - Let the salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans absorb every bit of that tangy marinade, so each bite tastes like sunshine and herbs.
  • It gets better as it sits, which means you can make it ahead and actually enjoy your gathering.
  • Crunchy vegetables and creamy feta turn humble canned beans into something you will crave on repeat.
02 -
  • If you skip drying the beans, the marinade will pool at the bottom and the salad will taste watery instead of vibrant.
  • Marinating overnight is not required, but it turns the beans from good to unforgettable, so plan ahead if you can.
  • Add the feta right before serving if you are making this ahead, otherwise it gets too soft and dissolves into the dressing.
03 -
  • Use a mix of beans for visual interest and varied texture, each type holds the marinade a little differently.
  • Let the salad come to room temperature before serving, cold dulls the flavors and you want that lemon and oregano to shine.
  • If you are making this for a crowd, double the marinade and toss everything in a big, wide bowl so you can fold it without bruising the ingredients.
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