If you’re searching for a vibrant, fresh, and utterly satisfying dish, this Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is about to become your new best friend. Bursting with zesty lemon, briny Castelvetrano olives, and the sunny crunch of bell peppers, this salad offers a beautiful medley of textures and flavors. The silky, herb-packed chive basil dressing ties everything together in a way that feels both sophisticated and incredibly homey. It’s the kind of salad that grabs your attention at any gathering yet feels perfectly approachable for a simple weeknight supper.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in bringing this salad to life. From the creamy beans that add body and protein to the bright herbs and tangy lemon that lift every bite, each element is a delicious building block.
- 1/2 medium red onion, thinly sliced: Adds sharpness and crunch, softened by a quick massage with lemon and syrup.
- Zest and juice of half lemon: Provides fresh acidity and brightness, key for balancing the salad’s flavors.
- 1 tsp maple syrup or sweetener of choice: Softens the sharpness with a touch of natural sweetness.
- 1 tsp extra virgin olive oil: Adds richness and helps meld the marinade into the onion.
- 1/2 tsp red pepper flakes: A subtle kick that wakes up the palate without overpowering.
- Kosher salt: Essential for seasoning and enhancing the natural flavors.
- 1, 15 oz can cannellini beans, drained and rinsed: Creamy and mild, perfect as a hearty base.
- 1, 15 oz can chickpeas, drained and rinsed: Adds a nutty texture and additional protein.
- 1 red bell pepper, diced: Brings vibrant color and a fresh crunch.
- 1 cup Castelvetrano olives, roughly chopped: Their buttery, mild brine is a standout flavor in this salad.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Infuses a tangy earthiness that complements the beans perfectly.
- 8 peperoncini peppers, stems removed and thinly sliced: Adds a gentle heat and piquant bite.
- 1/4 cup parsley leaves, minced: Offers freshness and a hint of herbal brightness.
- Handful of basil leaves (about 10 small leaves): Brings a fragrant, sweet herbal note.
- 1-2 cloves garlic: Pungent and flavorful, it forms the savory backbone of the dressing.
- Juice and zest of 1 lemon (3 tbsp lemon juice): More citrus to brighten the dressing and tie all the herbs together.
- 3 tbsp extra virgin olive oil: Creates a luscious, smooth dressing texture.
- 1 tbsp maple syrup: Balances the acidity with a gentle sweetness.
- 1 tsp Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
- 1/2 cup basil leaves: Blended into the dressing for that iconic fresh basil flavor.
- 1/4 cup chives: Delicate oniony notes that enhance the dressing’s complexity.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Prepare the Onions
Start by placing the thinly sliced red onions into a large mixing bowl, then add the lemon zest and juice, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt. Use clean hands to massage these ingredients into the onions, softening their bite while infusing them with bright, sweet, and spicy elements. Set this mixture aside for around 5 to 10 minutes to allow the flavors to mingle, giving you time to chop the rest of your salad ingredients.
Step 2: Combine Salad Ingredients
Once your onions have softened and marinated slightly, it’s time to add in the hearty beans, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and fresh basil leaves. These ingredients combine to create a vibrant, textural contrast full of savory, briny, and herbal notes.
Step 3: Make the Chive Basil Dressing
In a blender or food processor, toss in the garlic cloves, lemon juice and zest, olive oil, maple syrup, Dijon mustard, and a pinch of kosher salt. Blend at high speed until the mixture is completely smooth and creamy. Add the basil leaves and chives, then pulse again until finely minced and beautifully emulsified. This dressing is the magic that will elevate your salad from fresh to unforgettable.
Step 4: Toss and Marinate the Salad
Pour the freshly made chive basil dressing over your mixed bean salad bowl, then fold everything together gently but thoroughly so each ingredient is generously coated. Cover the salad and pop it into the refrigerator for at least 30 minutes. This marinating time allows the beans and veggies to soak up all the vibrant flavors and ensures every forkful bursts with brightness and depth.
Step 5: Serve and Enjoy
Before serving, give your Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe a final toss to refresh the ingredients. Then, either dig in as a refreshing centerpiece or pair it on a mezze platter with pita, spreads, and grilled veggies for a truly delightful experience.
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
To take your salad presentation over the top, sprinkle extra chopped fresh herbs like parsley or basil on top just before serving. Toasted pine nuts or slivered almonds add an unexpected nutty crunch that contrasts beautifully with the creaminess of the beans.
Side Dishes
This salad pairs wonderfully alongside grilled chicken, fish, or crusty artisan bread for a balanced meal. It also shines as a hearty component of a summer picnic or light lunch accompanied by a chilled glass of white wine or sparkling water.
Creative Ways to Present
For a beautiful party platter, spread the bean salad on a large decorative dish and surround it with colorful vegetable crudités, olives, roasted nuts, and wedge-cut pita slices. You can also serve it in individual mason jars for a charming grab-and-go option that’s perfect for casual gatherings or lunches.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in an airtight container refrigerated for up to 3 days. The flavors actually deepen over time, making leftovers an even tastier treat. Just give it a quick stir before serving again.
Freezing
Because the salad contains fresh herbs and delicate vegetables, freezing is not recommended as it would alter the texture and freshness dramatically. Enjoy it fresh for the best experience.
Reheating
This salad is best served cold or at room temperature and is not intended for reheating. Allow refrigerated leftovers to come to room temperature for about 10 minutes before serving to bring out the full range of flavors.
FAQs
Can I use fresh green beans instead of canned beans?
Absolutely! You can blanch fresh green beans and add them alongside or instead of the canned beans for extra crunch and freshness. Just be sure to cool them completely before mixing to keep that wonderful texture.
Is this salad vegan and gluten-free?
Yes, this Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is naturally vegan and gluten-free, making it a fantastic choice for various dietary preferences.
Can I prepare the dressing in advance?
Yes! The chive basil dressing can be made a day ahead and kept in the refrigerator. Just bring it to room temperature and give it a quick stir before tossing with the salad.
What can I substitute for maple syrup?
If you don’t have maple syrup, you can use honey, agave nectar, or another sweetener of choice to achieve that gentle balance of sweetness in both the dressing and onions.
How spicy is this salad?
The red pepper flakes and peperoncini peppers add a mild heat that enhances the overall flavor without overwhelming the palate. You can always adjust these amounts according to your personal spice tolerance.
Final Thoughts
Trust me, once you try this Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe, it will quickly become a go-to for both everyday meals and entertaining. Its mix of bright, briny, creamy, and herbaceous flavors makes it a truly special dish that’s as nourishing as it is delicious. So grab your ingredients, dive into the process, and enjoy the magic of a salad you’ll want on repeat.
Print
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
A vibrant and refreshing Marinated Green Olive Bean Salad featuring cannellini beans, chickpeas, Castelvetrano olives, and a zesty chive basil dressing. This salad is perfect for a light meal or as part of a mezze platter, combining fresh herbs, tangy lemon, and a hint of spice for a delicious Mediterranean-inspired dish.
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 (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
- Generous pinch of kosher salt
Instructions
- Prepare the Onions: Add the thinly sliced red onions, lemon zest and juice of 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 these ingredients into the onions until they soften, then set aside for 5-10 minutes to allow the flavors to meld while you prepare the rest of the salad ingredients.
- Combine Salad Ingredients: After the onions have softened, 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 to the mixing bowl with the onions. Stir gently to combine all the ingredients evenly.
- Make the Dressing: In a blender or food processor, combine the garlic cloves, lemon juice and zest from one lemon, extra virgin olive oil, maple syrup, Dijon mustard, and a generous pinch of kosher salt. Blend on high speed until the mixture is smooth and creamy. Then add the fresh basil leaves and chives and blend again until the herbs are finely minced and the dressing is uniform and smooth.
- Dress the Salad: Pour the prepared chive basil dressing over the bean salad mixture. Toss everything thoroughly to ensure all ingredients are well coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes so the beans and vegetables can absorb the flavors.
- Serve: Before serving, give the salad a final toss. Arrange the salad as part of a mezze plate along with accompaniments like pita bread and dips. Enjoy this refreshing and flavorful bean salad chilled or at room temperature.
Notes
- For best flavor, allow the salad to marinate for longer than 30 minutes if possible.
- Use Castelvetrano olives for a milder, buttery olive flavor; substitute green olives if unavailable.
- Adjust red pepper flakes according to your heat preference.
- This salad can be made a day ahead and kept refrigerated in an airtight container.
- Serve with warm pita and additional fresh herbs for a complete mezze platter experience.
