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
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)
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.
