If you’re looking for a vibrant, fresh, and utterly delicious salad to brighten your day, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is here to steal the show. This salad bursts with a medley of textures and flavors—from tender cannellini and chickpeas to zesty marinated artichokes and the unmistakable brightness of a chive and basil dressing. Every bite is a delightful dance of tangy, savory, and slightly sweet notes that will make this salad an instant favorite for lunches, dinners, or a beautiful mezze spread.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each component brings its own color, texture, and vibrant flavor that come together to create a salad that’s more than the sum of its parts.
- 1/2 medium red onion, thinly sliced: Adds subtle crunch and a mild sharpness that mellows when marinated.
- Zest and juice of half lemon: Delivers bright acidity to lift the flavors perfectly.
- 1 tsp maple syrup or sweetener of choice: Balances the tang with a touch of natural sweetness.
- 1 tsp extra virgin olive oil: Provides richness and helps blend flavors smoothly.
- 1/2 tsp red pepper flakes: Brings a gentle kick and warming heat.
- Kosher salt: Enhances every ingredient, making flavors pop.
- 1, 15 oz can cannellini beans, drained and rinsed: Creamy base for the salad that holds dressing beautifully.
- 1, 15 oz can chickpeas, drained and rinsed: Adds nuttiness and hearty texture.
- 1 red bell pepper, diced: Brings a sweet crunch and vibrant color.
- 1 cup castelvetrano olives, roughly chopped: These olives add buttery, mild briny notes unlike any other olive.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Introduces tangy depth and tender bites.
- 8 peperoncini peppers, stems removed and thinly sliced: A mellow heat with a bit of tang that complements the salad perfectly.
- 1/4 cup parsley leaves, minced: Fresh herbal burst to brighten the salad.
- Handful of basil leaves (about 10 small leaves): Pungent and fragrant, the cornerstone for the dressing.
- 1-2 cloves garlic: Adds a sharp, aromatic punch.
- Juice and zest of 1 lemon (3 tbsp lemon juice): Infuses the dressing with fresh citrus zing.
- 3 tbsp extra virgin olive oil: Forms the smooth, luscious base of the dressing.
- 1 tbsp maple syrup: A touch of sweetness to balance acidity and spice.
- 1 tsp Dijon mustard: Gives the dressing a slight tang and creamy depth.
- 1/2 cup basil leaves: Blended into the dressing for fresh herbal flavor.
- 1/4 cup chives: Offers a mild onion note that’s bright and delicate.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Marinate the Onions
Start by tossing the thinly sliced red onions into a large mixing bowl with the lemon zest and juice from half a lemon, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt. Then, give everything a lovely, gentle massage with your clean hands until the onions soften and begin to absorb all those lively flavors. Setting this aside for 5 to 10 minutes allows time for the onions to mellow beautifully and become wonderfully tasty.
Step 2: Combine the Salad Ingredients
While the onions are resting, chop the remainder of your ingredients: dice the red bell pepper, roughly chop the castelvetrano olives and marinated artichoke hearts, thinly slice the peperoncini peppers, and mince the parsley and basil. Once your onions have had their moment, add all these chopped ingredients alongside the drained cannellini beans and chickpeas straight into the bowl. This combination promises a delightful mix of textures and bold Mediterranean flavors that’s sure to impress.
Step 3: Whip up the Chive Basil Dressing
Next, it’s time to prepare the magical chive basil dressing that really elevates this salad. Into a blender cup, add the garlic cloves, lemon juice and zest, extra virgin olive oil, maple syrup, Dijon mustard, and a good pinch of salt. Blend on high until the mixture turns smooth and creamy. Then add the basil and chives and blitz again to finely mince the herbs and ensure the dressing has a silky finish. The result is a fresh, tangy, herbaceous dressing that beautifully coats and complements the beans and vegetables.
Step 4: Dress and Marinate the Salad
Pour the luscious chive basil dressing over your mixed bean salad and toss everything together so that every colorful morsel is evenly coated. Cover the bowl and place it in the fridge for at least 30 minutes, allowing all the flavors to dance together and the beans to soak up every bit of that herbaceous goodness. This marinating step makes a huge difference, deepening the flavor and texture throughout.
Step 5: Final Toss and Serve
Before bringing this delicious dish to your table, give the salad one final, hearty mix to re-distribute the dressing and flavor. Your Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is now ready to shine as a spectacular side or a standalone delight!
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
For a touch of elegance, add some freshly chopped herbs like extra parsley or basil on top. A sprinkle of toasted pine nuts or slivered almonds adds great crunch. A few lemon wedges on the side make it easy for guests to add an extra burst of citrus if they desire.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or even hearty grain bowls. It also works as a wonderful partner to warm pita bread and creamy hummus for a Mediterranean-inspired meal. The brightness and complexity of the flavors balance heavier proteins and grains perfectly.
Creative Ways to Present
Serve this salad in pretty glass jars for picnic packs or layer it in bowls alongside other mezze favorites. You can also place a generous scoop on top of toasted crostini or stuffed inside pita pockets for a quick and elegant lunch option that’s bursting with fresh flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The salad actually tastes even better the next day as the flavors continue to meld. Enjoy within 3-4 days for peak freshness and taste.
Freezing
This salad is best enjoyed fresh or refrigerated. Because of the dressing’s fresh herbs and lemon juice, freezing is not recommended as it can alter texture and freshness when thawed.
Reheating
There’s no need to reheat this salad; it’s best served chilled or at room temperature to fully appreciate its refreshing qualities and bright, herby dressing.
FAQs
Can I use fresh beans instead of canned?
Absolutely! If you prefer, you can blanch fresh green beans and cook dried beans to include in the salad. Just make sure they’re tender but still have a bit of bite to maintain the salad’s lovely texture.
Is this salad good for meal prep?
Yes! This Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is fantastic for meal prepping because the beans hold up well and the flavors improve as it marinates. Just keep it refrigerated and enjoy within a few days.
Can I substitute the maple syrup?
For sure. Honey or agave syrup make excellent substitutes and maintain the balance of sweetness needed to offset the acidity in the dressing.
What if I don’t like spicy food?
You can easily reduce or omit the red pepper flakes and peperoncini peppers for a milder flavor without sacrificing the overall deliciousness of the salad.
Can I add other vegetables?
Definitely! Feel free to toss in cucumbers, cherry tomatoes, or even some roasted veggies for added complexity and variety.
Final Thoughts
There’s just something incredibly satisfying about this Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe that makes you want to keep coming back for more. It’s fresh, wholesome, easy to make, and packed with layers of vibrant flavor and texture. Trust me, once you try it, this salad will earn a permanent spot on your regular rotation. So grab those ingredients and dive into this delicious, healthy treat—you won’t regret it!
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Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Marinated Green Olive Bean Salad with Chive Basil Dressing is a refreshing, protein-packed dish perfect for a light lunch or as part of a mezze platter. Combining tender cannellini beans, chickpeas, crisp red bell peppers, and savory Castelvetrano olives, all tossed in a tangy, herb-infused dressing made from fresh basil, chives, garlic, and lemon, this salad bursts with Mediterranean flavors and bright colors. Marinating the salad allows the beans to absorb the zesty dressing, enhancing the overall taste and making it a perfect make-ahead dish for easy entertaining or everyday meals.
Ingredients
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)
Dressing Ingredients
- 1–2 cloves garlic
- Juice and zest of 1 lemon (approximately 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
- Prepare the Onions: Add 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 into a large mixing bowl. Using clean hands, massage the ingredients into the onions until they soften and become fragrant. Set aside for 5-10 minutes to let the flavors meld while you chop the other salad ingredients.
- Combine Salad Ingredients: To the same mixing bowl, 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 fresh basil leaves. Gently toss all the ingredients to combine.
- Make the Dressing: In a blender cup, combine the garlic cloves, lemon juice and zest (from one whole lemon), extra virgin olive oil, maple syrup, Dijon mustard, and a generous pinch of kosher salt. Blend on high until the mixture is smooth and creamy. Add the basil leaves and chives, then blend again until the herbs are finely minced and the dressing reaches a vibrant, smooth consistency.
- Dress the Salad: Pour the freshly made chive basil dressing over the bean salad. Toss thoroughly to ensure every component is evenly coated. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the beans and vegetables to marinate and absorb the flavors.
- Serve: Before serving, give the salad a final mix. This salad can be served as part of a mezze plate alongside pita bread and dips, or enjoyed as a hearty, flavorful side dish or light main course.
Notes
- Make sure to rinse and drain canned beans thoroughly to reduce sodium and improve texture.
- The salad benefits from at least 30 minutes of marinating, but it can be refrigerated for several hours or overnight for deeper flavor.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Substitute maple syrup with honey or agave nectar as preferred.
- This salad keeps well refrigerated for up to 3 days.
- For a gluten-free meal, ensure your mustard and other ingredients are certified gluten-free.
