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Green Olive Bean Salad Recipe

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4 from 12 reviews

A vibrant and flavorful Green Olive Bean Salad featuring a mix of chickpeas, butter beans, and Castelvetrano olives, tossed with fresh herbs and a zesty, honey-lemon dressing. This refreshing salad is easy to prepare, packed with plant-based protein, and perfect as a light lunch or side dish.

  • Total Time: 45 minutes (including marinating time)
  • Yield: 3 servings

Ingredients

Salad Base

  • 1 can (13.4 oz) chickpeas, drained and rinsed
  • 1 can (13.4 oz) butter beans, drained and rinsed
  • 1 cup (115g) Castelvetrano olives, halved
  • 1 medium shallot, finely chopped (65g)
  • 1/2 cup finely minced cilantro
  • 1/2 cup finely minced parsley

Dressing

  • 3 tbsp (30g) lemon juice
  • 3 tbsp (34g) olive oil
  • 1 tbsp (12g) honey (a heaping tablespoon)
  • 1 small clove garlic, finely grated
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (substitute with 1 tsp red pepper flakes or Aleppo pepper)

Instructions

  1. Prep the base. Drain and rinse the chickpeas and butter beans thoroughly. Halve the Castelvetrano olives, finely chop the shallot, and mince the cilantro and parsley. Combine all these ingredients in a large mixing bowl. Chopping the shallots finely helps them quick-pickle in the dressing, softening their sharpness.
  2. Make the dressing. In a jar or small bowl, whisk together the lemon juice, olive oil, honey, finely grated garlic, Dijon mustard, kosher salt, ground cumin, ground coriander, and cayenne pepper until the mixture is emulsified and smooth. Taste the dressing and adjust the seasoning with additional salt or honey if desired.
  3. Toss everything together. Pour the dressing over the prepared salad base. Toss gently but thoroughly to coat all the ingredients evenly. Adjust seasoning with salt if needed.
  4. Marinate before serving. Let the salad sit for at least 30 minutes at room temperature to allow the beans to absorb the flavors of the dressing and for the shallots to quick-pickle, resulting in a milder, sweeter taste.
  5. Store leftovers. Transfer any remaining salad to an airtight glass container and refrigerate. The salad keeps well for up to 5 days, making it a convenient make-ahead dish.

Notes

  • For a spicier salad, you can increase the cayenne pepper or substitute with hot red pepper flakes.
  • Make sure to rinse canned beans well to reduce excess sodium and improve flavor.
  • Allowing the salad to marinate improves texture and taste significantly.
  • This salad is best enjoyed chilled or at room temperature.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/green-olive-bean-salad-recipe/