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
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 (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.
