Description
A refreshing and healthy Greek Bean Salad featuring lemon-marinated white beans combined with crisp cucumbers, juicy cherry tomatoes, Kalamata olives, red onion, and tangy feta cheese. This vibrant salad is full of Mediterranean flavors and perfect as a light meal or side dish.
Ingredients
Beans and Marinade
- 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
Vegetables and Garnish
- 1 1/2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives
- 2 tablespoons fresh parsley, chopped
Cheese
- 1/2 cup feta cheese, crumbled
Instructions
- Marinate the Beans: In a large bowl, combine the drained and rinsed white beans with fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Stir gently to coat the beans and let them marinate for 15 to 20 minutes to absorb the flavors.
- Prepare the Vegetables: While the beans are marinating, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Set these aside.
- Combine Vegetables and Beans: Add the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped parsley to the marinated beans. Toss gently to mix everything thoroughly and ensure all ingredients are well coated with the marinade.
- Add Feta Cheese: Carefully fold in the crumbled feta cheese so that it retains its texture and does not break down too much.
- Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for 20 to 30 minutes to allow the flavors to meld even better before serving.
Notes
- For added crunch, you can sprinkle some toasted pine nuts or walnuts on top before serving.
- This salad pairs well with grilled meats, pita bread, or as a standalone light lunch.
- Use fresh lemon juice for the best flavor and avoid bottled lemon juice.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
