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Bird's-eye view of white beans with cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese drizzled with lemon juice and olive oil.

Greek Bean Salad with Lemon Marinated Beans

A fresh and tangy white bean salad with lemon, cucumber, tomatoes, olives, and feta cheese, ready in 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 290
Ingredients Method

Ingredients
  

  • 2 cans white beans drained and rinsed
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Mix bean marinade:

    In a large bowl, mix white beans, lemon juice, olive oil, garlic, oregano, salt, and black pepper. Stir delicately and allow to sit for 15 to 20 minutes.

  2. Prep vegetables:

    As the beans rest, cut cucumber into small cubes, halve cherry tomatoes, slice red onion thinly, and chop parsley.

  3. Combine with beans:

    Toss cucumber, tomatoes, onion, olives, and parsley into the bean mixture. Stir gently until everything is evenly coated.

  4. Fold in feta:

    Carefully fold in the feta cheese to preserve its crumbly texture.

  5. Serve or chill:

    Present right away or refrigerate for 20 to 30 minutes prior to serving to enhance flavor.