Greek Bean Salad Lemon Beans (Printable Version)

A vibrant bean medley with lemon-oregano dressing, cucumber, tomatoes, olives, and feta. Bright Mediterranean flavors.

# Ingredient List:

→ Beans & Marinade

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -

→ Salad Components

09 -
10 -
11 -
12 -
13 -
14 -
15 -
16 -

# 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 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.

# Expert Advice:

01 -
  • The beans actually get better as they sit, so this is the ultimate make-ahead dish for lazy hosting
  • Everything comes from cans or the produce aisle, making it shockingly affordable for how beautiful it looks
02 -
  • Drying the beans with paper towels first is the step most people skip, but it is what prevents your salad from becoming watery and diluted
  • The salad needs those ten to fifteen minutes at room temperature before serving because cold beans mute all the bright flavors you just built
03 -
  • Taste the beans before adding the vegetables because once all the other ingredients are in the bowl, seasoning becomes much trickier
  • Reserve a handful of feta to sprinkle on top right before serving so some stays white and pristine instead of getting mixed into the dressing
Go Back