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
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
- 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.
