Marinated Green Olive Bean Salad
Ingredients
Bean salad
- 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
- 15 oz can cannellini beans, drained and rinsed
- 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
- 1-2 cloves garlic
- Juice and zest of 1 lemon (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
Preparation
Add the onions, lemon zest and juice, maple syrup, olive oil, red pepper flakes, and a generous pinch of salt to a large mixing bowl. Massage with clean hands until onions soften, then set aside for 5-10 minutes.
Add the cannellini beans, chickpeas, red bell pepper, castelvetrano olives, marinated artichoke hearts, peperoncini peppers, parsley, and basil to the mixing bowl.
In a blender, combine garlic, lemon juice and zest, olive oil, maple syrup, dijon mustard, and a generous pinch of salt. Blend until smooth and creamy.
Add basil and chives to the blender and blend again until herbs are minced and dressing is smooth.
Pour the dressing over the bean salad and mix well to combine.
Cover and refrigerate for at least 30 minutes to marinate.
Mix the salad again before serving.
Serving suggestions
To assemble a mezze plate, prepare ingredients like cucumbers, tomatoes, gherkins, and pita. Arrange on a plate with the bean salad for dipping and enjoying.
