Greek Bean Salad with Lemon Marinated Beans
A refreshing and vibrant Mediterranean-inspired salad featuring tangy marinated beans, crisp vegetables, briny olives, and creamy feta. Perfect as a side dish or a vegetarian main, it’s packed with protein and bursting with flavor.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings
- Category: Dinner
- Method: Marinade
- Cuisine: Greek/Mediterranean
- Diet: Vegetarian
Ingredients
2 (15-ounce) cans cannellini beans, drained and rinsed
1 red onion, thinly sliced
1 English cucumber, sliced
2 large tomatoes, chopped
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
Zest and juice of 2 lemons
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Fresh dill or parsley for garnish
Instructions
In a large bowl, combine the drained and rinsed cannellini beans, red onion, cucumber, tomatoes, and olives.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, Dijon mustard, garlic, salt, and black pepper.
Pour the dressing over the bean mixture and gently toss to coat. Add the feta cheese and stir in at the end to avoid breaking it up.
Cover and let marinate in the refrigerator for at least 30 minutes to allow the flavors to meld, or up to 2 hours for a deeper flavor.
Before serving, taste and adjust seasoning if needed. Garnish with fresh dill or parsley.
Serve chilled or at room temperature.
Notes
For the best flavor, marinate the beans for at least 30 minutes before serving. The salad will keep in the refrigerator for up to 2 days. For a vegan version, omit or substitute the feta cheese with a vegan alternative.