Description
This Marinated Green Olive Bean Salad with Chive Basil Dressing is a vibrant, flavorful dish packed with protein-rich beans, fresh vegetables, and a zesty, herbaceous dressing. Perfect as a refreshing side or a mezze plate centerpiece, it combines sweet, tangy, and savory elements for a delightful taste experience in just 25 minutes.
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
- Marinate Onions: In a large mixing bowl, combine the thinly sliced red onions with the zest and juice of half a lemon, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt. Using clean hands, massage the mixture into the onions until they begin to soften. Set the bowl aside for 5 to 10 minutes to let the flavors meld while you prepare the other ingredients.
- Mix Salad Ingredients: After the onions have marinated, 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 the handful of basil leaves to the mixing bowl. Toss everything gently to combine evenly.
- Prepare Dressing: In a blender or food processor cup, add the garlic cloves, lemon juice and zest from one whole lemon, extra virgin olive oil, maple syrup, dijon mustard, and a pinch of salt. Blend on high speed 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 is homogenous.
- Dress the Salad: Pour the freshly made chive basil dressing over the bean salad. Toss thoroughly to ensure every ingredient is coated with the flavorful dressing. Cover the bowl with plastic wrap or a lid and place in the refrigerator to marinate for at least 30 minutes, allowing the beans and vegetables to absorb the aromatic flavors.
- Serve: Before serving, give the salad a final mix. To serve as part of a mezze plate, arrange the salad alongside an assortment of fresh vegetables, a complementary spread for dipping, and warm pita bread. Enjoy this fresh, bright, and appetizing bean salad as a satisfying, wholesome dish.
Notes
- For best results, marinate the salad in the fridge for at least 30 minutes to allow flavors to fully develop.
- This bean salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.
- Adjust the amount of red pepper flakes and peperoncini peppers to your preferred level of spiciness.
- For a vegan and gluten-free option, ensure all ingredients (like mustard) meet dietary requirements.
- Serve chilled or at room temperature depending on preference.
- Feel free to substitute other types of olives or beans based on availability and taste.
