Greek Bean Salad Lemon Marinated (Print)

Colorful medley of beans in a zesty lemon-oregano dressing, tossed with crisp veggies and creamy feta. Bright Mediterranean flavors.

# Ingredients:

→ Beans & Marinade

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→ Salad

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# Instructions:

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 a few grinds of 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.
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.
08 - Let the salad rest at room temperature for 10–15 minutes before serving to allow flavors to meld.

# Pro Tips:

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  • The beans get progressively more flavorful as they marinate, meaning leftovers taste even better the next day
  • Everything comes from pantry staples and produce that stays fresh for weeks, making it perfect for impromptu gatherings
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  • I once skipped patting the beans dry and ended up with a watery dressing that refused to cling to anything
  • Letting the salad sit for that final rest period makes such a difference in how the flavors meld together
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  • Use a microplane or fine grater for your garlic so it virtually disappears into the dressing
  • Let your marinated beans come to room temperature before mixing with the vegetables for better flavor absorption
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