The Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is a vibrant, flavor-packed dish that brings together tender beans, tangy olives, and fresh herbs in a beautifully harmonious way. This salad bursts with fresh, zesty notes from lemon and a subtle kick of spice, all lovingly wrapped in a creamy chive basil dressing that elevates every bite. Whether you’re looking for a light lunch, a stunning side dish, or a unique addition to your next gathering, this recipe offers texture, color, and a delightful symphony of tastes that will make this salad a fast favorite at your table.
Ingredients You’ll Need
The genius of the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe lies in its simplicity paired with thoughtful ingredients. Each component plays a crucial role, from the crisp bell pepper adding sweetness and crunch to the earthy white beans providing satisfying creaminess. The fresh herbs and tangy olives bring that bright, Mediterranean vibe that makes this salad truly irresistible.
- Red onion (1/2 medium, thinly sliced): Offers a sharp, pungent bite that mellows beautifully when marinated.
- Lemon zest and juice (from half and whole lemons): Adds vibrant citrus brightness that awakens the entire salad.
- Maple syrup (1 tsp + 1 tbsp): Introduces a subtle sweetness to balance acidity and spice.
- Extra virgin olive oil (1 tsp + 3 tbsp): Brings richness and silky texture to dress the salad and create the dressing.
- Red pepper flakes (1/2 tsp): Provides a gentle heat to keep flavors lively and interesting.
- Kosher salt: Essential to season and elevate all the fresh ingredients.
- Cannelini beans (1 can, 15 oz, drained and rinsed): Smooth, creamy beans that form the hearty base of the salad.
- Chickpeas (1 can, 15 oz, drained and rinsed): Adds texture and a nutty flavor for depth.
- Red bell pepper (1, diced): Sweet crunch that adds eye-catching color and freshness.
- Castelvetrano olives (1 cup, roughly chopped): Mild, buttery olives that give a luxurious olive note.
- Marinated artichoke hearts (1/3 cup, roughly chopped): Tangy and tender, enhancing the Mediterranean flair.
- Peperoncini peppers (8, stems removed, thinly sliced): Adds a piquant, slightly vinegary kick that wakes the palate.
- Parsley leaves (1/4 cup, minced): Bright, herbaceous lift that enhances freshness.
- Basil leaves (handful, about 10 small leaves): Adds sweet, aromatic notes that marry beautifully with the chives.
- Garlic (1-2 cloves): Infuses the dressing with savory depth and warmth.
- Dijon mustard (1 tsp): Provides a subtle tang and emulsifies the dressing.
- Chives (1/4 cup): Delicate onion flavor that brightens the creamy dressing.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Marinate the Onions
Start by combining 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 in a large mixing bowl. With clean hands, massage this mixture into the onions to soften and mellow their sharpness. Set this aside for 5-10 minutes to allow the flavors to develop while you prep the rest of your ingredients. This simple step transforms the onions from pungent to perfectly tender and tangy, creating a delicious foundation for the salad.
Step 2: Add the Beans and Vegetables
Once your onions have marinated, it’s time to add the heart of the salad: the cannellini beans, chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, peperoncini peppers, parsley, and basil. Each ingredient adds a distinct texture and flavor note, making the salad complex and satisfying. Give everything a gentle toss to start marrying these vibrant ingredients together.
Step 3: Blend the Chive Basil Dressing
For the truly magical chive basil dressing, blend garlic, lemon juice and zest from one whole lemon, olive oil, maple syrup, Dijon mustard, and a generous pinch of salt until the mixture becomes smooth and creamy. Then, add the fresh basil and chives and blend again just until the herbs are finely minced and the dressing is velvety. This herbaceous, bright dressing is what sets this salad apart, infusing every bite with fresh garden flavors and a luxurious texture.
Step 4: Combine and Marinate
Pour the freshly made dressing over the bean and vegetable mixture and mix thoroughly to ensure every component is lovingly coated. Cover the bowl and place the salad in the fridge for at least 30 minutes. This marination step is crucial as it allows the beans and vegetables to soak up the delicious dressing, deepening flavors and melding everything together beautifully.
Step 5: Final Toss and Serve
Before serving, give the salad a good stir to redistribute the dressing and flavors. This salad is meant to be a centerpiece — its stunning colors and lively textures make it perfect for a mezze platter or as a stand-alone dish. Prepare pita or other accompaniments for a festive, flavorsome spread.
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
Adding a few fresh basil or parsley leaves on top just before serving brings a pop of green and a fresh aroma that delights the senses. A light sprinkle of cracked black pepper or a drizzle of good extra virgin olive oil can also enhance the salad’s presentation and flavor.
Side Dishes
This salad pairs beautifully with crusty artisan bread, warm pita, or alongside grilled vegetables or roasted chicken for a well-rounded and colorful meal. Its bright and tangy notes cut through richer dishes perfectly, balancing your plate with freshness.
Creative Ways to Present
To really impress, serve this salad in small individual bowls or on a shared platter surrounded by an assortment of mezze such as hummus, babaganoush, and fresh crudités. You can even stuff warm pita pockets or serve it atop toasted crostini to create fun, flavor-packed bites.
Make Ahead and Storage
Storing Leftovers
The Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe keeps beautifully in an airtight container in the refrigerator. Its flavors actually deepen over time, so leftovers can be just as tasty, if not more so, the next day. Keep it chilled and consume within 3 days for the best freshness.
Freezing
Due to the fresh herbs and marinated vegetables, freezing this salad is not recommended. The texture of the beans and olives can degrade, and the dressing may separate upon thawing, which could affect the vibrant taste and presentation.
Reheating
This salad is best enjoyed cold or at room temperature. There is no need to reheat; simply let it sit out for a few minutes after removing from the fridge to take the chill off before serving. This maintains the crisp textures and fresh flavors that make it so delightful.
FAQs
Can I use fresh green beans instead of canned beans?
While canned beans are convenient and give a creamy texture, you can certainly steam or blanch fresh green beans for a different crunchier texture. Keep in mind that this will alter the salad’s classic bean creaminess but add a fresh snap that some love.
Is the salad suitable for vegan diets?
Yes! This Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe contains no animal products and makes a nutritious, protein-packed vegan dish that’s both hearty and flavorful.
How long should I marinate the salad for the best flavor?
At least 30 minutes in the fridge is ideal to allow the dressing to infuse the beans and vegetables. If you have more time, a couple of hours will deepen the flavors even more, making each bite wonderfully harmonious.
Can I prepare the dressing in advance?
Absolutely! The chive basil dressing can be made a day ahead and stored in the refrigerator in a sealed container. Just give it a quick whisk before pouring it over the salad to revive its vibrancy.
What can I substitute if I don’t have castelvetrano olives?
If castelvetrano olives aren’t available, mild green olives like manzanilla or even kalamata olives (chopped) will work well. Each offers a slightly different flavor, so feel free to experiment to suit your taste.
Final Thoughts
If you’re craving a salad that’s as vibrant on the plate as it is on your palate, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is an absolute must-try. The way bright herbs, creamy beans, and savory olives come together in a lively dressing will have you reaching for seconds every time. Whether for a casual weekday lunch or an elegant dinner side, this salad is sure to become a beloved staple in your recipe collection. Go ahead, make this fresh, flavorful salad your new favorite—your taste buds will thank you!
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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: Vegan
Description
This vibrant Marinated Green Olive Bean Salad with Chive Basil Dressing is a refreshing and flavorful dish perfect for a light lunch or as part of a mezze platter. Featuring a medley of beans, crisp vegetables, tangy olives, and a creamy herb-infused dressing, it’s a nutrient-packed salad that beautifully balances zesty, sweet, and savory notes with a hint of heat from red pepper flakes and peperoncini peppers.
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)
Chive Basil Dressing
- 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 lemon zest and juice, 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 soften. Set aside for 5-10 minutes to allow flavors to meld while you prepare the remaining ingredients.
- Combine Salad Ingredients: Add the drained and rinsed cannellini beans and chickpeas to the bowl. Follow by adding diced red bell pepper, chopped Castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and fresh basil leaves. Gently toss everything to combine the ingredients evenly.
- Prepare the Dressing: In a blender, place garlic cloves, lemon juice and zest, extra virgin olive oil, maple syrup, Dijon mustard, and a pinch of kosher salt. Blend on high speed until the mixture becomes smooth and creamy. Add the basil leaves and chives, then blend again until the herbs are finely minced and the dressing achieves a smooth texture.
- Dress the Salad: Pour the prepared chive basil dressing over the bean and vegetable mixture. Toss thoroughly to ensure every ingredient is well coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the beans and vegetables to absorb the vibrant flavors of the dressing.
- Serve: Before serving, give the salad a good mix. Arrange the salad on a plate, optionally alongside a mezze plate with pita, fresh vegetables, and dips. Enjoy this refreshing, flavorful salad as a perfect accompaniment to any meal or as a light, standalone dish.
Notes
- The salad benefits from marinating, so prepare ahead if possible to enhance flavors.
- Use Castelvetrano olives for their mild, buttery flavor, but other green olives can substitute if necessary.
- Adjust the red pepper flakes and peperoncini peppers according to your spice tolerance.
- Maple syrup can be replaced with honey or agave nectar for sweetness if preferred.
- This salad is excellent for meal prep and keeps well in the refrigerator for up to 3 days.
