Greek Bean Salad Lemon Marinated Beans (Printable Version)

Marinated beans in zesty lemon-oregano dressing with fresh 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

# Step-by-Step Guide:

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 well 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 seasoning 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 evenly. Let rest at room temperature for 10-15 minutes before serving to allow flavors to meld.

# Additional Tips::

01 -
  • These beans drink up the lemony marinade overnight like little flavor sponges, creating those magical bites where you wonder how something so simple tastes so complex.
  • The contrasting textures – from the meaty beans to the crisp cucumber and juicy tomatoes – keep your fork diving back in for just one more taste.
02 -
  • Never skip drying the beans after rinsing – I once rushed this step and ended up with a watery marinade that slid right off the beans instead of penetrating them.
  • The salad actually tastes better after it sits for a day, as the beans continue soaking up flavors and the ingredients meld together in the refrigerator.
03 -
  • Thinly slice the red onion and soak it in ice water for 10 minutes before adding to the salad – this tames the raw bite while keeping the crisp texture and beautiful color.
  • Reserve a small portion of the fresh herbs to sprinkle over the top just before serving for a pop of color and fresh flavor that makes the whole dish feel newly made.
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