Description

Fresh, zesty, and packed with Mediterranean flavor, this Greek Bean Salad with Lemon Marinated Beans is an easy recipe for quick lunch, healthy snack, light dinner, meal prep, and fresh food ideas. Creamy cannellini beans are marinated in lemon, olive oil, garlic, and herbs, then tossed with cucumber, tomatoes, red onion, olives, feta, parsley, and dill for a bright Greek salad that works beautifully as a side dish or a satisfying no-cook meal.

Ingredients

2 cans cannellini beans, drained and rinsed

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 clove garlic, finely minced or grated

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups English cucumber, chopped

1 1/2 cups cherry tomatoes, halved

1/2 cup red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

3/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

Instructions

1. Rinse and drain the cannellini beans very well, then gently pat them dry so the marinade can cling to them.

2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, red pepper flakes, salt, and black pepper.

3. Add the cannellini beans to the lemon marinade and toss gently until coated.

4. Let the beans marinate for 15 to 30 minutes, stirring once or twice while they rest.

5. Add the cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and dill to the marinated beans.

6. Toss gently until the vegetables are coated in the lemon dressing.

7. Fold in the crumbled feta last so it stays soft and creamy.

8. Taste and adjust with extra lemon juice, salt, pepper, or olive oil if needed.

9. Let the salad rest for 10 minutes before serving chilled or at room temperature.

Notes

Use fresh lemon juice for the cleanest, brightest flavor. Bottled lemon juice can taste flat in a no-cook salad.

Drain and dry the beans well before marinating so the dressing stays bold instead of watery.

For meal prep, marinate the beans ahead and add the cucumber, feta, and herbs closer to serving for the freshest texture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Greek-Inspired, Mediterranean

Nutrition

Serving Size: 1 1/2 cups
Calories: 285
Sugar: 4g
Sodium: 640mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 8g
Protein: 10g
Cholesterol: 17mg

Keywords: Greek bean salad, lemon marinated beans, Mediterranean salad, cannellini bean salad, easy recipe, quick lunch, healthy snack, light dinner, meal prep, food ideas