Description
A vibrant and flavorful Marinated Green Olive Bean Salad tossed with a zesty Chive Basil Dressing. This refreshing dish combines tender cannellini beans, chickpeas, Castelvetrano olives, and peperoncini peppers with fresh herbs and a bright lemon dressing, perfect for a light lunch, side dish, or part of a Mediterranean-inspired mezze platter.
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 Ingredients
- 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
- Prepare the Onion Marinade: In a large mixing bowl, combine the thinly sliced red onions with lemon zest and juice from half a lemon, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt. Massage the mixture gently with clean hands until the onions soften. Set aside for 5-10 minutes to allow the flavors to meld while you prepare other ingredients.
- Mix the Salad Ingredients: Add the cannellini beans, chickpeas, diced red bell pepper, chopped Castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and the basil leaves to the mixing bowl with the marinated onions. Stir to combine all the salad components evenly.
- Blend the Dressing: In a blender or food processor, combine the garlic cloves, lemon juice and zest (from 1 whole lemon), extra virgin olive oil, maple syrup, Dijon mustard, and a pinch of kosher salt. Blend on high speed until the mixture is smooth and creamy. Add the basil leaves and chives, then blend briefly until the herbs are finely minced and incorporated into the dressing.
- Toss Salad with Dressing: Pour the prepared chive basil dressing over the bean salad. Toss everything thoroughly to ensure the salad is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the beans and vegetables to absorb the dressing flavors.
- Serve and Enjoy: Before serving, give the salad a good stir to redistribute the dressing. Serve as a part of a mezze platter with fresh pita bread and your favorite dips or vegetables for a vibrant, fresh, and satisfying meal.
Notes
- For best flavor, allow the salad to marinate for at least 30 minutes, or up to a few hours, in the refrigerator.
- Use Castelvetrano olives for their mild, buttery taste that complements the salad well.
- You can substitute maple syrup with honey or agave nectar if preferred.
- If fresh herbs are unavailable, dried basil and chives can be used but fresh will yield the best flavor.
- Adjust the amount of peperoncini peppers to control the heat level of the salad.
- This salad keeps well refrigerated for up to 2 days but is best eaten fresh.
