Description
Mediterranean green olive bean salad blends rustic Italian countryside flavors with zesty herb-infused ingredients. Fresh legumes and briny olives create a light, refreshing side dish perfect for summer gatherings or quick weeknight meals.
Ingredients
Scale
Base Ingredients:
- 1 can (13.4 ounces / 380 grams) chickpeas, drained and rinsed
- 1 can (13.4 ounces / 380 grams) butter beans, drained and rinsed
- 1 cup castelvetrano olives, roughly chopped
- 1 medium shallot, finely minced
Herbs and Aromatics:
- 1/2 cup finely minced cilantro
- 1/2 cup finely minced parsley
- 1–2 cloves garlic, finely minced
Vinaigrette Ingredients:
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon honey (heaping)
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (or 1 teaspoon red pepper flakes)
Instructions
- In a spacious mixing vessel, amalgamate chickpeas, butter beans, green olives, minced shallot, fresh herbs, and crushed garlic, creating a robust legume foundation.
- Craft a vibrant vinaigrette by whisking all dressing components in a compact container until achieving a smooth, homogeneous emulsion.
- Cascade the prepared vinaigrette over the bean mixture, gently folding to ensure comprehensive coating and flavor integration.
- Conduct a final seasoning assessment, introducing additional salt if necessary to elevate the taste profile.
- Allow the salad to harmonize and marinate for a minimum of 30 minutes, enabling ingredients to meld and develop complex flavors.
- Serve elegantly atop crisp, toasted sourdough or present as an independent culinary creation.
- For preservation, transfer remaining portions to a sealed glass container and refrigerate, maintaining optimal freshness for up to 5 days.
Notes
- Swap beans easily by using different legumes like white kidney beans or cannellini for variety and texture diversity.
- Enhance protein content by adding crumbled feta cheese or grilled chicken strips for a more substantial meal.
- Allow marinating time to develop deeper flavor profiles, letting herbs and vinaigrette fully integrate with beans and olives.
- Ensure fresh ingredients by checking olive and herb quality, as these components significantly impact the salad’s overall taste and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg