Greek Bean Salad with Marinated Beans is a bright, tangy dish that sings of lemon, olive oil, and fresh herbs. I make it often because it’s fast to pull together, holds up well for parties, and tastes better after a few hours of marinating. If you like bright Mediterranean flavors, this recipe reminds me of the crisp notes in my Greek summer salad with lemon-oregano dressing.
Why Make This Recipe
- It’s full of fiber and plant protein, so it’s satisfying as a side or a light main.
- The flavor improves with time, so it’s perfect to make ahead for picnics or potlucks.
- It’s fast to prep (about 15 minutes) and uses pantry staples like canned beans and olive oil.
- It’s naturally gluten-free and easy to make dairy-free if you skip the feta.
- Personal note: I love that marinating softens the onion bite and lets the herbs and lemon bloom — that little wait is worth it.
Also, when you need a heartier accompaniment, I sometimes serve bean salads alongside a rich dish like the comforting hearty sausage soup with potatoes, beans and kale for a contrasting texture.
Recipe Overview
- Prep time: 15 minutes (plus 1–24 hours marinating)
- Cook time: 0 minutes (optional blanching: 3 minutes for green beans)
- Total time: 15 minutes active (+ marinating)
- Servings: 6 as a side (about 1 cup per person)
- Difficulty: Easy
- Method: No-cook assembly using canned beans; optional blanching for fresh green beans. This is mostly chopping, whisking a dressing, and tossing to marinate.
I often pair it with hot mains like crock pot chicken and stuffing with green beans when I want a full meal without extra effort.
My Experience Making This Recipe
I’ve tested this salad with multiple bean combinations and found a balance of textures by mixing firm chickpeas with creamy cannellini beans. The biggest discovery was that at least 1–2 hours of refrigeration dramatically improves flavor — overnight is ideal.
How to Make Greek Bean Salad with Marinated Beans
Start by draining and rinsing three 15-oz cans of mixed beans (suggestions: 1 can cannellini, 1 can chickpeas, 1 can kidney or borlotti). Chop 1 small cucumber, 1–2 roma tomatoes, 1/2 small red onion, and 1/2 cup pitted kalamata olives; crumble 4 oz feta if using. Whisk together 1/3 cup extra-virgin olive oil, 3 tbsp red wine vinegar, juice of 1 lemon (about 2 tbsp), 1 clove minced garlic, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss beans and vegetables with the dressing in a large bowl, cover, and refrigerate for at least 1 hour to let flavors meld. If using fresh green beans, blanch for 3 minutes in boiling water, then plunge into ice water — a technique I learned from the blanching notes in fresh southern green beans with beef — it keeps them bright and crisp.
Equipment tip: use a medium mixing bowl, a fine-mesh sieve for draining, a whisk, and an airtight container for marinating.
Expert Tips for Success
- Rinse and drain canned beans well to remove excess starch and reduce sodium; a fine-mesh sieve works best.
- Use room-temperature beans when tossing with the dressing so they absorb flavors faster; remove from the fridge 15–20 minutes before serving.
- Taste and adjust acid: if the salad tastes flat, add a teaspoon of lemon juice or vinegar; if too sharp, balance with a pinch of sugar or extra oil.
- Pick a good olive oil — a fruity extra-virgin makes a big difference here; avoid overly peppery oils that can dominate the salad.
- For perfectly crisp green beans, follow proper blanch-and-shock technique (similar to the approach in fresh southern green beans with beef), then chop and toss into the salad.
How to Serve Greek Bean Salad with Marinated Beans
- Serve chilled or at cool room temperature as a summer side with grilled meats or fish.
- Turn it into a main by adding 4–6 oz grilled chicken or 1 cup cooked quinoa per serving.
- Plate it on a bed of mixed greens and garnish with extra parsley and a drizzle of olive oil for a bright presentation.
- Bring it to potlucks — it travels well and keeps its texture better than many mayo-based salads.
Storage and Reheating Guide
Store the salad in an airtight container in the refrigerator at or below 40°F. It will keep 3–4 days; flavors continue to meld but vegetables soften over time. Freezing is not recommended for the fully dressed salad because tomatoes and cucumbers become watery; if you must freeze, freeze undressed cooked beans in a freezer-safe container for up to 3 months and add fresh vegetables after thawing. Reheating isn’t necessary — bring refrigerated salad to room temperature for 20–30 minutes before serving if you prefer less chill.
Recipe Variations
- Dairy-free / Vegan: Omit feta and increase lemon zest for brightness; add a tablespoon of capers for umami.
- Mediterranean boost: Add 1/2 cup chopped roasted red peppers and a tablespoon of chopped fresh dill.
- Green-bean version: Replace one can of beans with 2 cups blanched fresh green beans for a crisper salad.
- Spicy twist: Add 1 small minced jalapeño or 1/2 tsp red pepper flakes to the dressing for heat.
Nutritional Highlights
This salad is high in fiber and plant-based protein thanks to the beans, and it’s low in saturated fat when made without a lot of cheese. It’s naturally gluten-free; to keep it dairy-free, omit feta or use a plant-based alternative. Watch portions if you’re tracking carbohydrates — a typical 1-cup side portion contains roughly 200–250 calories depending on oil and feta.
Allergen note: contains legumes (beans) and optional dairy (feta). If you have a legume allergy, substitute with grilled vegetables and chickpea-free beans (if tolerated) or skip entirely.
Troubleshooting Common Issues
- Salad tastes too salty: Rinse the beans again, add more drained beans or chopped veggies, or add a peeled, cooked potato to absorb excess salt (remove before serving if desired).
- Salad is watery: Drain beans thoroughly and pat vegetables dry; drain any excess dressing before serving and add fresh herbs at the last minute.
- Onion is too strong: Soak sliced red onion in cold water for 10 minutes, then drain to mellow the bite.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes. Cook 1 1/2 cups dried beans (a mix that equals about 3 cans cooked) until tender — usually 60–90 minutes depending on the bean — then cool before mixing. Salt the cooking water lightly and drain well. Using dried beans improves texture and reduces sodium, but requires planning for soak and cook time.
Q: How long should the salad marinate for best flavor?
A: For noticeable flavor melding, refrigerate at least 1–2 hours. Overnight (8–24 hours) gives the best depth without making the vegetables soggy. If you plan overnight, reduce the vinegar by 1 tablespoon to avoid over-acidifying.
Q: Can I make this salad the day before a party?
A: Absolutely. Make the salad up to 24 hours ahead; store in an airtight container. For the freshest texture, add delicate herbs, feta, or cucumbers within an hour of serving if possible.
Q: Is it okay to add canned tuna or other proteins?
A: Yes — add 5–6 oz diced canned tuna (packed in olive oil), flaked roasted salmon, or 4–6 oz grilled chicken per batch to turn the salad into a protein-rich main. Gently fold in protein right before serving to maintain texture and temperature.
Print
Greek Bean Salad with Marinated Beans
- Total Time: 15 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
A bright, tangy salad featuring marinated beans, fresh vegetables, and Mediterranean flavors.
Ingredients
- 3 cans (15 oz each) mixed beans (cannellini, chickpeas, kidney or borlotti)
- 1 small cucumber, chopped
- 1–2 roma tomatoes, chopped
- 1/2 small red onion, chopped
- 1/2 cup pitted kalamata olives, chopped
- 4 oz feta cheese, crumbled (optional)
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- Juice of 1 lemon (about 2 tbsp)
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Drain and rinse the mixed beans under cold water.
- Chop the cucumber, tomatoes, red onion, and olives.
- If using, crumble the feta cheese.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Toss the beans and chopped vegetables with the dressing in a large bowl.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- If using fresh green beans, blanch them in boiling water for 3 minutes, then plunge them into ice water to keep crisp.
Notes
Serve chilled or at room temperature. Ideal for potlucks and can be made ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-cook assembly, optional blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg