If you’re craving a vibrant, refreshing dish that bursts with flavor and texture, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is an absolute must-try. This salad beautifully combines the creaminess of beans with the tangy brightness of marinated artichokes and zesty peperoncini, all brought together by a luscious, herbaceous chive basil dressing. It’s a colorful celebration of fresh ingredients, perfectly balanced and ideal for warm afternoons or as a show-stopping side at your next gathering.
Ingredients You’ll Need
This salad shines because of its simple yet carefully chosen ingredients, each bringing something special to the party. From the peppery snap of fresh peas to the salty pop of Castelvetrano olives, every element contributes to a harmonious blend of flavors and textures that makes this dish truly unforgettable.
- 1/2 medium red onion, thinly sliced: Adds a mild sharpness and crunch that softens beautifully when marinated.
- Zest and juice of half lemon: Introduces a bright, citrusy zing that wakes up the salad.
- 1 tsp maple syrup or sweetener of choice: Balances acidity with a touch of natural sweetness.
- 1 tsp extra virgin olive oil: Brings richness and helps meld the flavors together.
- 1/2 tsp red pepper flakes: Gives a gentle kick without overpowering the dish.
- Kosher salt: Essential for enhancing all the salad’s vibrant notes.
- 1, 15 oz can cannellini beans, drained and rinsed: Adds creamy texture and protein.
- 1, 15 oz can chickpeas, drained and rinsed: Provides hearty substance and earthiness.
- 1 red bell pepper, diced: Brings sweetness and a splash of bright color.
- 1 cup Castelvetrano olives, roughly chopped: Offers buttery, fruity brininess that makes this salad stand out.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Lends a tangy, tender bite full of Mediterranean flair.
- 8 peperoncini peppers, stems removed and thinly sliced: Adds a mild heat and slightly pickled flavor.
- 1/4 cup parsley leaves, minced: Freshens the palate with herby brightness.
- Handful of basil leaves (about 10 small leaves): Infuses the salad with aromatic sweetness.
- 1-2 cloves garlic: Packs a punch of savory depth in the dressing.
- Juice and zest of 1 lemon (3 tbsp lemon juice): Key to the dressing’s lively citrus flavor.
- 3 tbsp extra virgin olive oil: Creates a smooth, velvety dressing base.
- 1 tbsp maple syrup: Balances the acidity while adding subtle complexity.
- 1 tsp Dijon mustard: Brings a gentle tang and emulsifies the dressing.
- 1/2 cup basil leaves: Gives fresh, sweet herbaceous notes to the dressing.
- 1/4 cup chives: Adds mild oniony complexity and vibrant green color.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Marinate the Onions
Start by placing those thinly sliced red onions in a large mixing bowl. Add the zest and juice of half a lemon, a teaspoon of maple syrup, extra virgin olive oil, red pepper flakes, and a generous pinch of kosher salt. Here’s a little magic tip: with clean hands, gently massage and rub these ingredients into the onions until they begin to soften. This step infuses them with flavor and mellows their raw bite. Let them rest for about 5 to 10 minutes while you prepare your other ingredients.
Step 2: Combine the Salad Ingredients
Once the onions have softened, toss in the drained cannellini beans and chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, thinly sliced peperoncini, minced parsley, and fresh basil leaves. Each of these bright, savory components layers texture and bursts of flavor that make every forkful interesting and satisfying.
Step 3: Blend the Chive Basil Dressing
In a blender or food processor, add the garlic cloves, lemon zest, lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, and a pinch of salt. Blend these until you get a smooth, creamy base. Now, add in the fresh basil and chives, and blend once again until the herbs are finely minced and fully incorporated. The result is a beautifully vibrant, aromatic dressing that ties the salad together gloriously.
Step 4: Dress and Marinate the Salad
Pour the freshly blended chive basil dressing over the mixed bean salad. Give everything a thorough toss to ensure each ingredient is lavishly coated. Cover the bowl and transfer it to the refrigerator for at least 30 minutes. This marinating step is crucial—it lets the beans soak up the dressing’s herbaceous and tangy notes, transforming the salad into something truly spectacular.
Step 5: Final Mix and Serve
Just before serving, give the salad one last good stir. This final mix refreshes the flavors and redistributes any dressing that has settled. Now your Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is ready to be enjoyed either as a main light meal or a stellar side dish!
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
Adding fresh garnishes takes this salad from delicious to dazzling. Sprinkle some extra chopped parsley or basil leaves on top for a fresh burst of color and taste. For a bit of texture contrast, toasted pine nuts or slivered almonds work beautifully. A few lemon wedges on the side invite your guests to add an extra splash of brightness if they please.
Side Dishes
This salad pairs wonderfully with grilled meats or seafood for summer cookouts, but it also complements Mediterranean-inspired spreads such as hummus, baba ganoush, or a plate of warm pita bread. For a vegetarian feast, serve it alongside roasted vegetables or atop a bed of couscous or quinoa for a wholesome meal.
Creative Ways to Present
Want to impress your friends? Serve the salad as part of a vibrant mezze platter. Arrange it elegantly on a large platter surrounded by colorful roasted peppers, stuffed grape leaves, olives, and warm pita triangles. Alternatively, layer it in clear glass jars for a stunning picnic or lunchbox presentation that reveals all the luscious colors inside.
Make Ahead and Storage
Storing Leftovers
This Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe actually improves after a day or two as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to revive the flavors and textures.
Freezing
Because this salad includes fresh herbs and marinated vegetables, freezing is not recommended. The texture and vibrant freshness would be compromised. It’s best to enjoy this salad fresh or within a few days.
Reheating
No reheating necessary! This salad is served cold or at room temperature to showcase the crispness of the vegetables and the creamy beans coated in the zingy dressing. If your salad has been refrigerated, simply let it sit out for about 10 minutes before serving to take the chill off.
FAQs
Can I use fresh green beans instead of canned beans?
While fresh green beans can add a nice crunch, this recipe relies on the creaminess of canned cannellini beans and chickpeas for body and softness. You could blanch fresh green beans and combine them with the canned beans for an interesting texture contrast.
Is the chive basil dressing dairy-free?
Yes! This dressing is completely dairy-free, relying on olive oil, fresh herbs, and tangy lemon juice to create a creamy texture and vibrant flavor without any animal products.
How spicy is this salad?
The heat level is mild and balanced thanks to the red pepper flakes and peperoncini peppers. If you prefer less heat, reduce or omit the red pepper flakes and use fewer peperoncini peppers.
Can I prepare this salad vegan?
Absolutely. All the ingredients in the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe are vegan-friendly, making it a great choice for a plant-based meal or side dish.
What can I substitute for the Castelvetrano olives?
If you don’t have Castelvetrano olives, Kalamata or green olives with a mild flavor would work well. Just be mindful to chop them roughly to maintain the pleasing texture contrast this salad needs.
Final Thoughts
This Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is a dish that truly celebrates fresh, wholesome ingredients in a way that’s both simple and spectacular. It’s perfect for those who love bold, herb-forward flavors combined with the comforting heartiness of beans. I can’t wait for you to try this recipe and see how it livens up your table with its vibrant colors and unforgettable taste. Once you do, I promise it will become one of your favorite go-to salads too!
Print
Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Marinated Green Olive Bean Salad featuring tender cannellini and chickpeas combined with crisp red bell pepper, castelvetrano olives, marinated artichoke hearts, and tangy peperoncini peppers. Tossed in a zesty chive basil dressing, this salad is perfect for a light lunch or as part of a colorful mezze platter, offering a delightful blend of Mediterranean flavors in just 25 minutes.
Ingredients
Salad Ingredients
- 1/2 medium red onion, thinly sliced
- Zest and juice of half a 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
- Generous pinch of kosher salt
Instructions
- Prepare the Onions: Add the thinly sliced red onions, lemon zest and juice from half a lemon, 1 tsp maple syrup, 1 tsp extra virgin olive oil, red pepper flakes, and a generous pinch of kosher salt to a large mixing bowl. Using clean hands, massage the ingredients into the onions until they soften. Set the mixture aside for 5-10 minutes to allow flavors to meld while you prepare other ingredients.
- Combine Salad Ingredients: Once the onions have softened, add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped castelvetrano olives and marinated artichoke hearts, thinly sliced peperoncini peppers, minced parsley, and basil leaves to the bowl with the onions. Stir gently to incorporate all the salad components.
- Make the Dressing: In a blender cup, combine the garlic cloves, juice and zest of one lemon, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a generous pinch of kosher salt. Blend on high speed until smooth and creamy. Add the basil leaves and chives, then blend again briefly until the herbs are finely minced and the dressing is well emulsified.
- Toss and Marinate: Pour the prepared chive basil dressing over the bean salad and mix thoroughly to ensure every ingredient is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the beans and vegetables to absorb the flavorful dressing.
- Serve: Before serving, give the salad a final gentle stir. Assemble a mezze plate by arranging the bean salad alongside fresh vegetables, a spread for dipping, and pita bread. Enjoy this fresh, flavorful dish as a standalone salad or part of a Mediterranean-inspired meal.
Notes
- For added texture, consider topping the salad with toasted pine nuts or slivered almonds.
- This salad tastes even better after marinating overnight as the flavors deepen.
- Use fresh lemon juice for the bright and tangy dressing; bottled lemon juice may alter the flavor.
- Substitute the artichoke hearts with roasted red peppers if desired.
- Keep the salad refrigerated and consume within 2 days for optimal freshness.
