Description
This vibrant Marinated Green Olive Bean Salad with Chive Basil Dressing is a refreshing and flavorful dish perfect for a quick, healthy lunch or as part of a mezze platter. Combining protein-rich beans, tangy olives, zesty lemon, and a creamy herbaceous dressing, this salad offers a delightful balance of textures and flavors. The beans are marinated to absorb the bright dressing, making it a perfect make-ahead recipe that bursts with freshness.
Ingredients
Scale
Salad Base
- 1/2 medium red onion, thinly sliced
- Zest and juice of half lemon
- 1 tsp maple syrup or sweetener of choice
- 1 tsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- Kosher salt, to taste
- 1, 15 oz can cannellini beans, drained and rinsed
- 1, 15 oz can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup Castelvetrano olives, roughly chopped
- 1/3 cup jarred marinated artichoke hearts, roughly chopped
- 8 peperoncini peppers, stems removed and thinly sliced
- 1/4 cup parsley leaves, minced
- Handful of basil leaves (about 10 small leaves)
Chive Basil Dressing
- 1-2 cloves garlic
- Juice and zest of 1 lemon (about 3 tbsp lemon juice)
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 cup basil leaves
- 1/4 cup chives
- Kosher salt, to taste
Instructions
- Soften the Onions: In a large mixing bowl, combine the thinly sliced red onions with zest and juice of half a lemon, 1 tsp maple syrup, 1 tsp olive oil, 1/2 tsp red pepper flakes, and a generous pinch of kosher salt. Use clean hands to massage and soften the onions for a minute or two. Set aside for 5-10 minutes to allow the flavors to meld while you prepare the rest of the ingredients.
- Combine Salad Ingredients: Add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and basil leaves to the bowl with the softened onions. Gently toss to combine all the salad components.
- Prepare the Dressing: In a blender or food processor, add the garlic cloves, lemon juice and zest from one lemon, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a generous pinch of kosher salt. Blend on high until smooth and creamy. Next, add the basil leaves and chives and blend again until the herbs are finely minced and the dressing is well emulsified.
- Dress the Salad: Pour the chive basil dressing over the combined bean salad. Toss everything thoroughly to ensure the beans and vegetables are evenly coated with the flavorful dressing.
- Marinate and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to develop and beans to absorb the marinade. Before serving, give the salad a good mix. Serve chilled or at room temperature, perfect for assembling mezze plates alongside pita, spreads, and fresh vegetables.
Notes
- This salad benefits from marinating for at least 30 minutes but can be made several hours or a day ahead to deepen the flavors.
- Use Castelvetrano olives for a mild, buttery flavor, but green olives of your choice work well.
- Adjust red pepper flakes and peperoncini peppers to your preferred level of heat.
- Great as a vegetarian protein-rich lunch or side dish for Mediterranean meals.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
