Description
This Marinated Green Olive Bean Salad with Chive Basil Dressing is a vibrant and refreshing dish, perfect as a light lunch or a flavorful side. Featuring a blend of cannellini beans, chickpeas, castelvetrano olives, and marinated artichokes, all tossed in a tangy lemon and maple syrup dressing with fresh herbs. The creamy chive basil dressing adds a fresh, herby touch that complements the marinated vegetables beautifully. Quick to prepare and ideal for a healthy, plant-based meal.
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 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
- Marinate the Onions: Add the thinly sliced red onions, lemon zest and juice from half a lemon, maple syrup, extra virgin olive oil, red pepper flakes, and a generous pinch of kosher salt to a large mixing bowl. Using your hands, gently massage the mixture into the onions until they soften. Set this aside for 5-10 minutes to allow flavors to develop while you prepare the rest of the salad ingredients.
- Combine Salad Ingredients: Once the onions have marinated, add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped castelvetrano olives, chopped marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and basil leaves to the bowl with the onions. Mix gently to combine all the ingredients well.
- Prepare the Chive Basil Dressing: In a blender or food processor, add garlic cloves, lemon juice and zest from one whole lemon, extra virgin olive oil, maple syrup, dijon mustard, and a generous pinch of kosher salt. Blend on high speed until the mixture is smooth and creamy. Then add the basil leaves and chives and pulse/blend again until the herbs are finely minced and the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the freshly made chive basil dressing over the bean salad. Use a spoon or spatula to thoroughly mix the dressing into the salad ensuring all ingredients are well coated.
- Marinate the Salad: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes. This resting period allows the beans and vegetables to soak up the flavors of the dressing and marinade.
- Serve: Give the salad a good stir before serving. It can be enjoyed as is or arranged on a mezze plate alongside fresh vegetables, dips, spreads, and pita bread for a complete, flavorful meal. Enjoy!
Notes
- This salad can be made a few hours ahead or the day before to deepen the flavors even more.
- Use good quality extra virgin olive oil for the best flavor in both the salad and dressing.
- Adjust red pepper flakes and peperoncini peppers according to your desired spice level.
- The salad is naturally gluten-free and vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
