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.
