Greek Bean Salad with Lemon (Print Version)

Colorful beans in zesty lemon-oregano dressing with crisp vegetables, olives, and creamy feta for bright Mediterranean flavors.

# What You'll Need:

→ Beans & Marinade

01 - 3 (15 oz) cans beans (chickpeas, kidney beans, or 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 Make It:

01 - Pat the drained beans dry with paper towels and transfer 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 together.

# Expert Advice:

01 -
  • The beans soak up every bit of that tart, garlicky marinade and get better as they sit, which means less work right before guests arrive.
  • It holds up beautifully at room temperature, so you can take it to a potluck without worrying about wilted greens or soggy textures.
  • Every bite delivers crunch from cucumber, sweetness from tomatoes, saltiness from olives and feta, and that punchy lemon backbone tying it all together.
02 -
  • Do not skip drying the beans, wet beans will dilute the marinade and leave you with a watery, bland mess.
  • Marinating overnight transforms this from good to unforgettable, the beans absorb the lemon and garlic and taste like they were always meant to be together.
  • Add the feta at the very end so it stays creamy and does not dissolve into the dressing.
03 -
  • Crush the dried oregano between your palms before adding it to release the oils and make it taste almost as good as fresh.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes, then drain and pat dry before tossing them in.
  • Serve this at room temperature, not ice cold, so the olive oil stays silky and the flavors open up on your tongue.
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