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
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)
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.
