Save Bring a burst of Mediterranean sunshine to your table with this Greek Bean Salad. This colorful medley isn't just a side dish; it's a celebration of textures and bright flavors. By marinating a variety of hearty beans in a zesty lemon-oregano dressing, we create a base that is deeply infused with garlic and herbs. Tossed with crisp cucumber, sweet cherry tomatoes, and briny olives, every bite offers a satisfying crunch and a refreshing finish.
Save The key to this salad's success is the marinating process. Giving the beans at least an hour to soak in the lemon juice, olive oil, and herbs allows them to absorb the dressing, turning humble pantry staples into a gourmet meal. Whether you use chickpeas, kidney beans, or cannellini beans, the result is a savory, protein-packed dish that satisfies without weighing you down.
Ingredients
- Beans & Marinade
- 3 (15-ounce) cans beans (chickpeas, kidney beans, cannellini), drained and rinsed
- Juice and zest of 2 lemons
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon dried oregano or 1½ tablespoons fresh oregano, chopped
- 1 teaspoon honey or granulated sugar
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- Salad
- 1 small English cucumber, seeded and diced
- 1 pint cherry or grape tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup pitted Kalamata olives, halved
- ¼ cup fresh parsley, roughly chopped
- 2 tablespoons fresh dill, chopped (optional)
- 2 tablespoons extra-virgin olive oil (for finishing)
- 4 ounces feta cheese, crumbled
Instructions
- Step 1
- Pat the drained beans dry with paper towels and transfer them to a large mixing bowl.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- When ready to assemble, taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade.
- Step 5
- 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.
- Step 6
- Add the marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes.
- Step 7
- Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese.
- Step 8
- Let the salad rest at room temperature for 10–15 minutes before serving to allow flavors to meld.
Zusatztipps für die Zubereitung
For the best results, marinate the beans overnight to allow the lemon and herb flavors to fully penetrate. Using fresh oregano and dill will provide a brighter, more aromatic lift compared to dried herbs. Always remember to pat your beans dry before adding the marinade to ensure the dressing adheres properly rather than sliding off.
Varianten und Anpassungen
Feel free to customize this salad based on your preferences. For extra crunch, add thinly sliced red or yellow bell peppers. If you are serving this to someone with a dairy allergy or following a vegan diet, simply omit the feta cheese or swap it for a dairy-free alternative. You can also vary the bean types depending on what you have on hand.
Serviervorschläge
This Greek Bean Salad is incredibly versatile. Serve it on a bed of fresh mixed greens for a substantial lunch, or offer it as a refreshing side dish alongside grilled fish or chicken. It also pairs perfectly with warm flatbread or pita, which can be used to scoop up the flavorful marinated beans and vegetables.
Save Whether you’re preparing a healthy lunch for the week or looking for a vibrant addition to a summer picnic, this Greek Bean Salad is a dependable choice. Its combination of zesty marinade, crunchy vegetables, and creamy feta creates a harmonious dish that is as beautiful to look at as it is delicious to eat. Enjoy the simple, fresh flavors of the Mediterranean in every bite!
Recipe Questions
- → How long should the beans marinate for optimal flavor?
For the best flavor development, allow the beans to marinate for at least 1 hour. Marinating them overnight in the refrigerator will deepen the lemon and herb notes even further, enhancing the overall taste of the salad.
- → Can I substitute the types of beans in this dish?
Absolutely! The original calls for chickpeas, kidney beans, and cannellini, but feel free to use any combination of firm, canned beans you prefer. Black beans or Great Northern beans could also work well, ensuring they are thoroughly drained and rinsed.
- → What's the best way to ensure the vegetables remain crisp?
To keep your cucumber and tomatoes crisp, add them to the salad just before serving or after the beans have marinated. You can also pat your cucumber dry after dicing. Avoid over-tossing, which can bruise delicate ingredients.
- → How can I make this salad dairy-free or vegan?
To make this a dairy-free or vegan dish, simply omit the crumbled feta cheese or replace it with a plant-based feta alternative. The dressing and other ingredients are naturally free from animal products.
- → What are some good serving suggestions for this Mediterranean-inspired salad?
This versatile salad is excellent on its own as a light lunch or side. It pairs beautifully with grilled chicken, fish, or flatbread. You can also serve it over a bed of fresh mixed greens for an expanded meal, adding extra crunch and nutrients.
- → Does using fresh herbs make a significant difference?
Yes, fresh herbs are highly recommended! While dried oregano is used in the marinade, fresh oregano and dill (as an optional garnish) provide a brighter, more aromatic lift to the salad. If using fresh oregano in the marinade, increase the quantity slightly.