If you’ve been craving a vibrant, zesty, and utterly satisfying dish, then you absolutely must try the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe. This salad is a joyful medley of tender beans, briny castelvetrano olives, and tangy artichokes, all bathed in a luscious homemade chive basil dressing. Every bite bursts with fresh herbs and a lively balance of sweet, savory, and a hint of heat, making it perfect for lunches, dinners, or as a standout side at your next gathering.
Ingredients You’ll Need
This salad shines because of its simple yet thoughtfully chosen ingredients, each adding its own unique texture, flavor, and color to the mix. From creamy beans to bright herbs and zingy lemon zest, every component plays a delicious role in making this salad unforgettable.
- 1/2 medium red onion, thinly sliced: Adds a mild sweetness and crunch that awakens the palate.
- Zest and juice of half a lemon: Brings brightness and a fresh citrus kick that lifts the whole salad.
- 1 tsp maple syrup or sweetener of choice: Balances the acidity and spices with natural sweetness.
- 1 tsp extra virgin olive oil: Provides a silky richness and subtle fruitiness in the marinade.
- 1/2 tsp red pepper flakes: Adds a gentle touch of heat, giving the salad wonderful depth.
- Kosher salt: Essential for seasoning and bringing out all the flavors.
- 1, 15 oz can cannellini beans, drained and rinsed: Creamy and tender, they form the hearty base of the salad.
- 1, 15 oz can chickpeas, drained and rinsed: Adds texture and protein, making it nourishing and filling.
- 1 red bell pepper, diced: Gives a pop of crunch and vibrant red color that makes the salad visually stunning.
- 1 cup castelvetrano olives, roughly chopped: Their buttery, mild flavor is the star of the marinated olive beans concept.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Tangy and tender, they contribute a sophisticated flavor.
- 8 peperoncini peppers, stems removed and thinly sliced: Adds a piquant zing and a lovely crunch.
- 1/4 cup parsley leaves, minced: Fresh and herbaceous, parsley lightens the salad beautifully.
- Handful of basil leaves (about 10 small leaves): Bursts of sweet herbal flavor that tie the salad together.
- 1-2 cloves garlic: Delivers pungent warmth that complements the dressing perfectly.
- Juice and zest of 1 lemon (3 tbsp lemon juice): Packed with acidity that brightens the chive basil dressing.
- 3 tbsp extra virgin olive oil: Ensures the dressing is smooth, rich, and luscious.
- 1 tbsp maple syrup: Adds a subtle sweetness that balances out the lemon and mustard.
- 1 tsp Dijon mustard: Gives the dressing a gentle tang and body.
- 1/2 cup basil leaves: Integral to the fragrant chive basil dressing.
- 1/4 cup chives: Adds oniony, grassy notes that make the dressing unforgettable.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Soften the Onions
Start by combining the thinly sliced red onions with lemon zest and juice, maple syrup, olive oil, red pepper flakes, and a good pinch of kosher salt in a large bowl. Using your hands, gently massage this mixture until the onions soften and become fragrant. Setting this aside for 5 to 10 minutes really allows those flavors to bloom, laying the foundation for the rest of the salad’s layers.
Step 2: Add the Beans and Veggies
Once the onions are ready, toss in the cannellini beans, chickpeas, diced red bell pepper, roughly chopped castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, parsley, and basil. This vibrant mix brings together varying textures and earthy, tangy, and fresh elements, creating a wonderful harmony in every bite.
Step 3: Whip Up the Chive Basil Dressing
In a blender, combine garlic, the full lemon juice and zest, olive oil, maple syrup, Dijon mustard, and a pinch of kosher salt. Blend vigorously until the mixture becomes smooth and creamy. Then add in the basil and chives and blitz again until the herbs are finely minced and the dressing achieves that perfect velvety texture. This dressing is what truly elevates the salad, lending it an herbal punch and silky finish.
Step 4: Combine and Marinate
Pour the luscious chive basil dressing over the salad bowl and toss everything gently but thoroughly so every bite is perfectly coated. Cover the bowl and pop it into the fridge to marinate for at least 30 minutes. This resting time lets the beans and vegetables soak up all the bright, tangy, and herbal flavors, intensifying the taste beautifully.
Step 5: Final Toss and Serve
Before serving, give the salad a final mix to redistribute any dressing that settled at the bottom. This last step ensures each serving bursts with the full spectrum of flavors and textures that make the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe so special.
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
For an extra touch of freshness and crunch, sprinkle some toasted pine nuts or slivered almonds over the salad just before serving. A few fresh basil or parsley leaves scattered on top will add a lovely herbal aroma and vibrant look that’s hard to resist.
Side Dishes
This salad pairs beautifully with warm pita bread, crusty baguettes, or even as a tasty side to grilled chicken or fish. Its bright, tangy notes make it a fantastic counterpoint to smoky, charred flavors, bringing balance to your meal.
Creative Ways to Present
Enjoy the salad as part of a colorful mezze platter alongside hummus, roasted veggies, olives, and fresh spreads. You can also stuff it into pita pockets for an easy, fresh veggie sandwich or serve it over a bed of baby greens for a heartier main course. It’s versatile and always impressive.
Make Ahead and Storage
Storing Leftovers
After preparing the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to keep the textures crisp and the flavors vibrant.
Freezing
This salad is best served fresh and doesn’t freeze well because the beans and marinated veggies can become mushy when thawed. Instead, make smaller batches to enjoy fresh or prepare the dressing separately and combine when ready to serve.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer it slightly warmer, take it out from the fridge 20 minutes before serving but avoid reheating in the microwave as it will soften the crisp vegetables and change the flavor profile.
FAQs
Can I use fresh green beans instead of canned beans in the salad?
Absolutely! If you prefer fresh green beans, blanch them in boiling water for 2 to 3 minutes until tender-crisp, then plunge into ice water to stop cooking. Drain well before adding to the salad for a fresh, crisp bite.
Is this salad vegan and gluten-free?
Yes, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is naturally vegan and gluten-free, making it a perfect choice for a variety of dietary preferences and needs.
Can I substitute fresh herbs if I don’t have basil or chives?
While basil and chives give this salad its distinctive flavor, you can substitute with parsley or mint for a different but still delightful herbaceous note.
How long should I marinate the salad for best flavor?
For best results, marinate the salad for at least 30 minutes in the refrigerator. If you have more time, letting it chill for a couple of hours intensifies the flavors even more.
Can I make this salad ahead for a party?
Yes! This salad makes a fantastic make-ahead dish. Prepare it in the morning or the night before, store it covered in the fridge, and give it a quick toss before serving. The flavors will be even more developed and impressive.
Final Thoughts
There’s something so wonderfully satisfying about the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe—from the bright, fresh herbs to the tender beans soaking up a tangy, herbaceous dressing. It’s a salad that feels both comforting and exciting at the same time, perfect for sharing with friends or brightening up any meal. Give it a try and watch it become a staple in your kitchen—you’ll find yourself reaching for this recipe again and again.
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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: Vegetarian
Description
This Marinated Green Olive Bean Salad with Chive Basil Dressing is a vibrant and refreshing dish featuring a medley of cannellini beans, chickpeas, crisp vegetables, and flavorful Castelvetrano olives, all tossed in a creamy, herbaceous chive basil dressing. Perfect for a light lunch, side dish, or a mezze platter component, this salad combines zesty lemon, sweet maple syrup, and a touch of heat from red pepper flakes to create a balanced and palate-pleasing experience.
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 (approximately 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
- Prepare the onions: Add the thinly sliced red onions, lemon zest and juice from half a lemon, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt to a large mixing bowl. Using clean hands, massage the mixture into the onions until they soften. Set this mixture aside for 5-10 minutes to allow the flavors to meld while you prepare the rest of the ingredients.
- Assemble the salad base: To the bowl with marinated onions, add the drained and rinsed cannellini beans, chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, chopped marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and basil leaves. Mix gently to combine all salad ingredients evenly.
- Make the chive basil dressing: In a blender or food processor, combine garlic cloves, the juice and zest of one whole lemon, extra virgin olive oil, maple syrup, Dijon mustard, and a generous pinch of salt. Blend on high speed until the mixture becomes smooth and creamy. Add in the basil leaves and chives and blend again until the herbs are finely minced and the dressing is smooth in texture.
- Dress and marinate the salad: Pour the prepared chive basil dressing over the bean and vegetable salad. Toss thoroughly to ensure all ingredients are coated with the dressing. Cover the salad and refrigerate for at least 30 minutes to allow the beans and vegetables to absorb the flavors fully.
- Serve: Before serving, give the salad a good mix to redistribute the dressing. This salad can be served on its own or as part of a mezze plate with accompanying vegetables, dips, and pita bread for a complete and satisfying meal.
Notes
- For extra flavor, let the salad marinate longer than 30 minutes, up to 2 hours.
- Use fresh lemons and good quality extra virgin olive oil for the best dressing flavor.
- Adjust the level of red pepper flakes to suit your heat preference.
- This salad can be stored in the refrigerator for up to 3 days, making it a great make-ahead option.
- For a vegan option, ensure the maple syrup or sweetener used is vegan-friendly.
- Feel free to swap the beans with your preferred legumes or add other crunchy vegetables for variety.
