Greek Bean Salad Lemon Marinated (Printer-friendly)

Marinated beans in zesty lemon dressing with crisp vegetables and feta for Mediterranean flavors.

# 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 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

# 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, ¾ teaspoon salt, and black pepper until combined. Pour 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. Taste marinated beans and adjust salt and pepper if needed.
03 - Drizzle reserved bean marinade and remaining 2 tablespoons olive oil over vegetables. Add marinated beans and toss gently to combine, being careful not to crush beans or tomatoes.
04 - Sprinkle crumbled feta cheese on top and give salad one final gentle toss to distribute cheese. Let salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans soak up the lemon marinade and turn into little flavor bombs that make every bite exciting.
  • It gets better as it sits, so you can make it in the morning and let it work its magic while you do other things.
  • The combination of creamy feta, briny olives, and crunchy cucumber makes it feel indulgent even though it's mostly pantry staples.
02 -
  • Marinating the beans overnight transforms them from bland to crave-worthy, so don't skip the resting time if you can help it.
  • Seeding the cucumber prevents the salad from turning into a watery mess after a few hours in the fridge.
  • Fresh herbs make a noticeable difference; dried dill doesn't have the same grassy brightness that fresh dill brings.
03 -
  • Use a block of feta and crumble it yourself instead of buying pre-crumbled; it stays creamier and tastes fresher.
  • If the salad tastes flat after chilling, a quick squeeze of fresh lemon juice right before serving brings everything back to life.
  • Let the salad come to room temperature for about fifteen minutes before serving so the olive oil loosens up and the flavors open up.
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