If you are looking for a vibrant, fresh, and utterly delicious dish to brighten any meal, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is exactly what you need. This salad is a delightful harmony of tender cannellini beans, crisp veggies, and briny olives, all brought together by an irresistibly fresh and herbaceous chive basil dressing. Each bite delivers layers of flavor that feel both comforting and exciting, making it a wonderful option for lunches, dinners, or as a standout side at gatherings. Trust me, once you try this recipe, it will quickly become one of your favorite go-to salads for any season.
Ingredients You’ll Need
This recipe keeps things simple but packs a punch in flavor. The ingredients are easy to source and each one shines by contributing unique tastes and textures — from creamy beans to tangy peperoncini, crisp red bell pepper, and the fresh herbal zip of basil and chives.
- 1/2 medium red onion, thinly sliced: Adds a slight sharpness and crunch that balances creamy beans perfectly.
- Zest and juice of half a lemon: Provides bright acidity to lift the whole salad.
- 1 tsp maple syrup or sweetener of choice: Just a touch to mellow out the acidity.
- 1 tsp extra virgin olive oil: Adds richness and smoothness to the marinade.
- 1/2 tsp red pepper flakes: Offers a gentle kick of heat without overpowering.
- Kosher salt: Enhances all the flavors in the salad.
- 1, 15 oz can cannellini beans, drained and rinsed: The creamy base that holds the salad together.
- 1, 15 oz can chickpeas, drained and rinsed: Adds earthiness and hearty texture.
- 1 red bell pepper, diced: Brings vibrant color and subtle sweetness.
- 1 cup Castelvetrano olives, roughly chopped: For buttery, mild olive flavor that complements the herbs.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Adds piquancy and a tender bite.
- 8 peperoncini peppers, stems removed and thinly sliced: Infuses the salad with tangy heat and flavor depth.
- 1/4 cup parsley leaves, minced: Fresh herbaceousness that refreshes the palate.
- Handful of basil leaves (about 10 small leaves): Essential to building the signature chive basil dressing flavor.
- 1-2 cloves garlic: Adds pungency and earthy undertones to the dressing.
- Juice and zest of 1 lemon (about 3 tbsp lemon juice): Brightens the dressing wonderfully.
- 3 tbsp extra virgin olive oil: Creates a smooth and luscious dressing base.
- 1 tbsp maple syrup: Balances acidity in the dressing just right.
- 1 tsp Dijon mustard: Adds subtle tang and helps emulsify the dressing.
- 1/2 cup basil leaves: Blended into the dressing for that fresh herb punch.
- 1/4 cup chives: Gives a mild oniony note that lifts all the flavors.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Massage the Onions
Begin by combining the thinly sliced red onions with lemon zest and juice, maple syrup, olive oil, red pepper flakes, and a generous pinch of kosher salt in a large mixing bowl. Using clean hands, gently massage the mixture into the onions until they soften and start to mellow in flavor. This step is crucial to transform the sharpness of the raw onion into a gentle sweetness that will blend seamlessly with the rest of the salad. Set it aside for 5 to 10 minutes while you prepare the remaining ingredients.
Step 2: Add the Fresh and Marinated Ingredients
Once the onions have softened, add the cannellini beans, chickpeas, diced red bell pepper, chopped Castelvetrano olives, marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and fresh basil leaves into the bowl. These vibrant ingredients bring variety in texture and lively flavors, making the salad both hearty and refreshing. Give everything a gentle but thorough stir to start combining the layers of flavor.
Step 3: Whip Up the Chive Basil Dressing
In a blender or food processor, add the garlic cloves, lemon juice and zest, extra virgin olive oil, maple syrup, Dijon mustard, and a good pinch of salt. Blend on high until it forms a smooth, creamy base. Next, toss in the fresh basil and chives, then blend again just until the herbs are finely minced and fully incorporated into a luscious dressing that will infuse the salad with vibrant green freshness and a mild punch of onion from the chives.
Step 4: Combine and Marinate
Pour the herbaceous chive basil dressing over the bean and vegetable mixture, then gently toss everything together until all the ingredients are well coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes. This crucial resting period allows the beans and vegetables to soak up all the dressing’s bright, fresh flavors for a truly harmonious taste experience.
Step 5: Final Toss Before Serving
Just before serving, give the salad a last thorough mix to redistribute the dressing evenly. This final step ensures every bite bursts with delicious flavor and that the vibrant colors and textures are perfectly displayed on your plate.
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
This salad beautifully welcomes a variety of garnishes. Consider topping it with crumbled feta cheese or toasted pine nuts for an extra layer of richness and crunch. Fresh basil leaves or a light drizzle of high-quality extra virgin olive oil right before serving elevate the presentation and flavor. A sprinkle of freshly cracked black pepper adds a gentle kick that rounds out the profile perfectly.
Side Dishes
The Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe pairs fantastic with Mediterranean-inspired sides such as warm pita bread, grilled flatbreads, or even alongside roasted meats or seafood. It also pairs wonderfully with creamy hummus, baba ganoush, or a simple yogurt dip for a mezze-style feast that will impress any guest or family member.
Creative Ways to Present
For an inviting presentation, arrange the salad on a large platter with fresh veggie crudités and some olives or marinated artichokes as a vibrant buffet centerpiece. You can also serve it in individual bowls topped with microgreens or edible flowers for a stunning, restaurant-quality touch. If you’re feeling festive, add colorful roasted vegetables or grilled halloumi cheese to complement the salad’s bright, fresh flavors and create a stunning layered meal.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator when stored in an airtight container. Because the ingredients are marinated, the flavors actually deepen and meld after resting overnight, making it an excellent make-ahead option. Enjoy within 3 to 4 days for the best texture and freshness.
Freezing
Freezing is not recommended for this salad as the beans and fresh herbs may lose their texture and flavor after thawing. To maintain the crispness and vibrancy, it is best enjoyed fresh or refrigerated for a few days only.
Reheating
This salad is served cold or at room temperature, so no reheating is necessary. If you prefer it slightly warmed, gently bring to room temperature before serving but avoid heating to preserve the fresh herb flavors and crisp textures.
FAQs
Can I use fresh green beans instead of canned beans?
Absolutely! Fresh green beans can add a delightful crispness, but for this recipe, cannellini and chickpeas are key for creaminess and body. You might consider lightly steaming fresh green beans separately and adding them in for extra crunch alongside the canned beans.
Is there a substitute for Castelvetrano olives?
If you can’t find Castelvetrano olives, green olives like manzanilla or even kalamata olives can work fine. Just keep in mind that the flavor profiles differ slightly—Castelvetrano olives are buttery and mild, so avoid overly salty or briny substitutes.
Can I make the chive basil dressing ahead of time?
Yes, the dressing can be made in advance and stored in the refrigerator for up to 3 days. Just give it a good shake or stir before pouring it over the salad to recombine any separated ingredients.
What can I use if I’m allergic to garlic?
If garlic isn’t an option, you can leave it out or substitute with a small amount of shallots or green onions for a milder, more subtle flavor that still complements the dressing.
How long should I marinate the salad?
At least 30 minutes in the fridge is essential to let the flavors seep in, but if you can prepare it a few hours or even the night before, it only gets better. Just give it a stir before serving to freshen the ingredients.
Final Thoughts
This Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe truly is a celebration of fresh, vibrant Mediterranean flavors in a simple, accessible dish. It’s versatile enough to be a side or a centerpiece and always delights with its bright herbs, creamy beans, and tangy dressing. I encourage you to make this salad your own—experiment with your favorite fresh herbs or add your preferred toppings—and enjoy every colorful, tasty bite. Once you try it, it will quickly become a cherished recipe to share with friends and family.
Print
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 vibrant Marinated Green Olive Bean Salad with Chive Basil Dressing is a fresh, flavorful dish perfect for a healthy lunch or a colorful addition to any mezze platter. Featuring a medley of tender beans, castelvetrano olives, artichoke hearts, and sweet peppers, all tossed in a zesty lemon and herb dressing, this salad benefits from a marinating step that deepens the flavors and creates a deliciously refreshing 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 (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
- Prepare Onions and Initial Marinade: In a large mixing bowl, combine the thinly sliced red onions with the lemon zest and juice from half a lemon, maple syrup, extra virgin olive oil, red pepper flakes, and a generous pinch of kosher salt. Using clean hands, massage these ingredients into the onions until they soften and become fragrant. Set the mixture aside for 5 to 10 minutes to allow the flavors to meld while you chop the remaining salad ingredients.
- Combine Salad Ingredients: Once the onions have softened, add the drained cannellini beans and chickpeas, diced red bell pepper, roughly chopped castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and handful of basil leaves to the bowl. Gently toss all the ingredients together to distribute evenly.
- Make the Chive Basil Dressing: In a blender cup, add the garlic cloves, lemon juice and zest, extra virgin olive oil, maple syrup, Dijon mustard, and a generous pinch of kosher salt. Blend on high speed until the dressing is smooth and creamy. Then add the basil leaves and chives and blend again until the herbs are finely minced and fully incorporated, resulting in a bright, flavorful dressing.
- Toss Salad with Dressing and Marinate: Pour the prepared chive basil dressing over the bean salad mixture. Use a large spoon or spatula to thoroughly combine the salad with the dressing. Cover the bowl and refrigerate the salad for at least 30 minutes, allowing the beans and vegetables to fully absorb the tangy, herbaceous flavors of the dressing.
- Serve: Before serving, give the salad a good stir to redistribute the dressing. This salad pairs wonderfully as part of a mezze plate with pita bread, fresh vegetables, and dips. Arrange all components on a plate and enjoy the vibrant, satisfying flavors.
Notes
- For best flavor, allow the salad to marinate for at least 30 minutes, but it can also be prepared several hours ahead for deeper taste.
- Use fresh herbs like basil and chives for a bright and aromatic dressing.
- Adjust the level of red pepper flakes according to your heat preference.
- Drain and rinse the canned beans thoroughly to reduce sodium content and improve texture.
- This salad stores well in the refrigerator for up to 2 days; toss again before serving.
