If you are on the hunt for a vibrant and refreshing dish that bursts with Mediterranean flair, the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe is an absolute must-try. This salad is a delightful harmony of tender beans, crisp bell peppers, salty olives, and zingy artichoke hearts, all tossed in a fresh herbaceous dressing featuring bright lemon, fragrant basil, and chives. It’s more than just a salad; it’s a celebration of colors, textures, and flavors that come together effortlessly, making it your new go-to for light lunches, picnic staples, or a standout side dish that elevates any meal.
Ingredients You’ll Need
The beauty of the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe lies in its simplicity and the quality of each ingredient. Every component offers a unique contribution — from the creamy cannellini beans to the punchy peperoncini peppers — ensuring each bite is packed with flavor and enticing textures.
- 1/2 medium red onion, thinly sliced: Adds a sharp, slightly sweet crunch that softens with marinating.
- Zest and juice of half lemon: Provides a fresh citrus brightness that wakes up the salad.
- 1 tsp maple syrup or sweetener of choice: Balances acidity with a subtle natural sweetness.
- 1 tsp extra virgin olive oil: Brings a silky richness that ties the flavors together.
- 1/2 tsp red pepper flakes: Adds a gentle kick of heat to keep things exciting.
- Kosher salt: Enhances every ingredient’s natural taste.
- 1, 15 oz can cannellini beans, drained and rinsed: Offers creaminess and protein, making the salad hearty.
- 1, 15 oz can chickpeas, drained and rinsed: Adds firmness and a slightly nutty note.
- 1 red bell pepper, diced: Brings sweetness and crunch, plus a pop of color.
- 1 cup castelvetrano olives, roughly chopped: Provides mild, buttery olive flavor with a hint of saltiness.
- 1/3 cup jarred marinated artichoke hearts, roughly chopped: Delivers a tangy, tender bite that elevates the salad’s complexity.
- 8 peperoncini peppers, stems removed and thinly sliced: Brings a mild heat and tanginess with every forkful.
- 1/4 cup parsley leaves, minced: Adds fresh green notes to brighten the salad.
- Handful of basil leaves (about 10 small leaves): Contributes a sweet, aromatic depth important to the dressing and salad alike.
- 1-2 cloves garlic: Gives the dressing a bold, savory backbone.
- Juice and zest of 1 lemon (3 tbsp lemon juice): Intensifies that zesty brightness throughout the dressing.
- 3 tbsp extra virgin olive oil: Creates a luscious, smooth dressing base that coats the beans beautifully.
- 1 tbsp maple syrup: Balances acidity with gentle sweetness in the dressing.
- 1 tsp dijon mustard: Adds subtle tanginess and helps emulsify the dressing.
- 1/2 cup basil leaves and 1/4 cup chives: The stars of the chive basil dressing, bringing herby freshness and mild onion flavor.
How to Make Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Step 1: Marinate the Onions
Start by tossing thinly sliced red onions with lemon zest, fresh lemon juice, a touch of maple syrup, olive oil, red pepper flakes, and a pinch of kosher salt. Use your hands to massage this vibrant mixture until the onions soften and begin to smell heavenly. This step mellows their sharpness and infuses them with a lively sweet-tart flavor that becomes the salad’s zesty backbone. Set it aside for 5 to 10 minutes while you chop the rest of your ingredients.
Step 2: Combine the Salad Base
Next, bring together all the beautiful ingredients that give this salad its signature character. Into your bowl with the marinated onions, add the creamy cannellini beans, hearty chickpeas, diced red bell pepper, buttery Castelvetrano olives, tangy marinated artichokes, sliced peperoncini, fresh parsley, and fragrant basil leaves. The colors and textures alone are enough to make your mouth water, but wait, the dressing is where the magic really happens.
Step 3: Prepare the Chive Basil Dressing
For the dressing, blitz garlic, lemon juice and zest, olive oil, maple syrup, dijon mustard, and a generous pinch of salt in a blender until smooth and creamy. Then add the basil and chives, blending once more until the herbs are finely minced and the dressing shines with fresh green flecks. This dressing is simultaneously creamy, tangy, slightly sweet, and herbaceous—a perfect compliment to the robust salad.
Step 4: Dress and Marinate the Salad
Pour your homemade chive basil dressing over the bean and vegetable mixture, then toss everything together with care. This step ensures every bean and pepper slice is lovingly coated. Cover your bowl and pop it in the fridge, allowing the salad to marinate for at least 30 minutes. This rest time lets the beans soak up those lively flavors and the dressing meld into a harmonious whole.
Step 5: Serve and Enjoy
Before serving, give the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe a good stir to redistribute the dressing. This salad shines when paired with fresh pita and can be beautifully arranged on a mezze platter alongside dips and vegetables for a festive, eye-catching spread. It’s a winner whether served at a casual family dinner or a lively get-together with friends.
How to Serve Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
Garnishes
To elevate presentation and flavor, sprinkle freshly chopped parsley or extra chives on top just before serving. A few lemon zest curls add a bright pop of color and a burst of citrus aroma. Toasted pine nuts or slivered almonds can lend a satisfying crunch, making the salad irresistible.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or lamb, or alongside rustic breads and dips such as tzatziki or baba ganoush. It also makes an excellent plant-based centerpiece when served with roasted vegetables or warm grains like quinoa or farro for a balanced, crowd-pleasing meal.
Creative Ways to Present
Try serving this salad in small mason jars for grab-and-go lunches or as elegant individual portions at parties. You can also pile it atop creamy hummus or spoon it into pita pockets for an easy handheld treat. Its vibrant mix of colors makes it a fantastic dish to showcase in harvest or picnic-style gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day. Just give it a good stir before serving to refresh the texture.
Freezing
This salad is best enjoyed fresh or chilled, as freezing can affect the texture of beans and fresh herbs. If necessary, separate the salad from the dressing and freeze only the beans and vegetables for up to one month. Thaw overnight in the fridge and toss with fresh dressing and herbs before serving.
Reheating
This salad is intended to be served cold or at room temperature. If you prefer it warm, gently heat just the beans and vegetables in a skillet and then drizzle with fresh chive basil dressing before enjoying. Avoid microwaving with the dressing as herbs and lemon can lose their brightness.
FAQs
Can I use fresh green beans instead of canned beans in this salad?
Absolutely! If you prefer a fresher crunch, blanch green beans until tender-crisp and include them alongside or instead of canned beans. Just be sure to adjust the marinating time to let flavors meld properly.
Is this salad suitable for vegan and gluten-free diets?
Yes, this recipe is naturally vegan and gluten-free, making it an excellent option for a wide range of dietary needs. Just double-check any jarred ingredients like artichokes or peperoncini for additives if you’re serving guests with strict restrictions.
How long should I marinate the salad for best flavor?
While you can serve the salad immediately after tossing with dressing, marinating it for at least 30 minutes in the fridge allows the flavors to blend wonderfully, resulting in a more harmonious and delicious dish.
What can I substitute if I don’t have castelvetrano olives?
If castelvetrano olives are not on hand, green olives or other mild, pitted green olives will work nicely. Avoid saltier or sharper varieties to keep the salad balanced and fresh in flavor.
Can I make the chive basil dressing ahead of time?
Definitely! The chive basil dressing can be made 1 to 2 days in advance and stored in the refrigerator in a sealed container. Give it a quick shake or stir before using to reincorporate any separated oil.
Final Thoughts
There’s something truly special about the Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe that feels both comforting and refreshing in every bite. It’s one of those dishes you’ll find yourself coming back to again and again, whether you’re feeding guests or treating yourself to a wholesome, flavorful meal. Give it a try — your taste buds will thank you for the Mediterranean-inspired joy it brings to your table.
Print
Marinated Green Olive Bean Salad with Chive Basil Dressing Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing Marinated Green Olive Bean Salad featuring cannellini and chickpeas, fresh vegetables, and a zesty chive basil dressing. This no-cook salad is perfect as a light meal or a flavorful addition to a mezze platter, offering a delightful combination of tangy, sweet, and herbaceous flavors.
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: In a large mixing bowl, combine the thinly sliced red onion with the zest and juice of half a lemon, 1 tsp maple syrup, 1 tsp extra virgin olive oil, 1/2 tsp red pepper flakes, and a generous pinch of kosher salt. Massage the mixture into the onions with clean hands until they soften, then set aside for 5-10 minutes while preparing the remaining salad ingredients.
- Combine Salad Ingredients: Add the drained and rinsed cannellini beans and chickpeas, diced red bell pepper, roughly chopped Castelvetrano olives, marinated artichoke hearts, sliced peperoncini peppers, minced parsley, and fresh basil leaves to the bowl with the onions. Stir gently to combine.
- Make the Dressing: In a blender, place the garlic cloves, lemon juice and zest from one whole lemon, 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, and a pinch of kosher salt. Blend on high until the mixture is smooth and creamy. Add the basil leaves and chives, then blend again until the herbs are finely minced and the dressing is fully emulsified.
- Dress the Salad: Pour the chive basil dressing over the bean salad. Mix thoroughly to ensure all ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the beans to absorb the dressing.
- Serve: Before serving, give the salad a good stir. Serve chilled as part of a mezze platter alongside pita bread, fresh vegetables, and your favorite spreads for an inviting and flavorful presentation.
Notes
- For added texture, consider topping the salad with toasted pine nuts or slivered almonds.
- This salad can be prepared a day in advance for deeper flavor infusion.
- Use fresh lemon juice rather than bottled for optimal brightness.
- Adjust the amount of red pepper flakes according to your spice preference.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
