Description
A vibrant and refreshing Marinated Green Olive Bean Salad with Chive Basil Dressing, combining tender beans, crisp vegetables, and tangy olives with a bright, herbaceous dressing. Perfect as a mezze plate component or a light, flavorful side dish, this salad is effortless to prepare and delivers a delightful mix of textures and Mediterranean-inspired flavors.
Ingredients
Scale
Salad Ingredients
- 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
- Marinate Onions: In a large mixing bowl, combine the thinly sliced red onions, lemon zest and juice from half a lemon, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt. Using clean hands, massage these ingredients into the onions until they soften. Set aside for 5-10 minutes to allow flavors to meld while you prepare the rest of the salad ingredients.
- Add Salad Components: Add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, chopped castelvetrano olives, roughly chopped marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and fresh basil leaves to the bowl with the onions. Gently toss to combine.
- Prepare Dressing: In a blender cup, combine garlic cloves, juice and zest of one whole lemon, extra virgin olive oil, maple syrup, dijon mustard, and a generous pinch of kosher salt. Blend on high speed until smooth and creamy. Add basil leaves and chives, then blend again until the herbs are finely minced and the dressing is smooth.
- Combine Salad and Dressing: Pour the prepared chive basil dressing over the bean salad mixture. Gently mix all ingredients to ensure everything is evenly coated with the dressing.
- Marinate the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the beans and vegetables to absorb the flavors of the dressing.
- Serve: Before serving, give the salad a good mix. For a complete mezze plate, arrange the salad on a serving plate alongside fresh vegetables, spreads for dipping, and pita bread. Enjoy this fresh and flavorful dish immediately.
Notes
- For extra flavor, consider adding fresh mint leaves to the salad along with the basil and parsley.
- If you prefer less heat, reduce or omit the red pepper flakes and peperoncini peppers.
- This salad can be prepared a few hours ahead and stored in the refrigerator; flavors intensify over time.
- Use fresh lemon juice rather than bottled for best flavor.
- To make the salad vegan and gluten-free, ensure all store-bought ingredients like mustard and marinated artichokes are certified accordingly.
