Greek Lemon Bean Salad (Printable)

Colorful Mediterranean beans marinated in bright lemon-herb dressing with crisp vegetables 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 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 the drained beans dry with paper towels and transfer them 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, ¾ 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 throughout.
08 - Let the salad rest at room temperature for 10–15 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • No cooking required once you drain the beans, so your kitchen stays cool and you stay relaxed.
  • The lemon marinade transforms ordinary canned beans into something bright and deeply flavorful.
  • It actually tastes better the next day, making it perfect for meal prep or potlucks.
  • Every bite gives you creamy feta, briny olives, and that satisfying crunch from cucumber and tomatoes.
02 -
  • Marinating the beans overnight makes a huge difference, the flavors deepen and the garlic mellows into something sweet and complex.
  • If you skip seeding the cucumber, the salad will get watery and dilute the dressing by the second day.
  • Fresh dill is optional, but it adds an authentic Greek brightness that dried herbs just can't replicate.
  • Taste the beans after marinating, they should be punchy and well-seasoned before you even add the vegetables.
03 -
  • Use a microplane to zest the lemons directly over the marinade bowl so you catch all the fragrant oils.
  • If your red onion is too sharp, soak the slices in cold water for 10 minutes before adding them to the salad.
  • Always crumble feta from a block, the pre-crumbled stuff is drier and coated in anti-caking agents that dull the flavor.
  • For a creamier dressing, mash a few of the marinated beans with a fork before tossing everything together.
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