Green Olive Bean Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 can (13.4 oz) chickpeas, drained and rinsed
02 -
1 can (13.4 oz) butter beans, drained and rinsed
03 -
1 cup castelvetrano olives, roughly chopped
04 -
1 medium shallot, finely minced
05 -
1/2 cup finely minced cilantro
06 -
1/2 cup finely minced parsley
07 -
1-2 cloves garlic, finely minced
→ Honey Dijon Vinaigrette
08 -
3 tbsp lemon juice
09 -
3 tbsp olive oil
10 -
1 tbsp honey (heaping)
11 -
1 tsp dijon mustard
12 -
1/2 tsp kosher salt
13 -
1/2 tsp ground cumin
14 -
1/2 tsp ground coriander
15 -
1/4 tsp cayenne pepper (or 1 tsp red pepper flakes)
# Instructions:
01 -
Combine chickpeas, butter beans, olives, shallot, herbs, and garlic in a serving bowl. Set aside.
02 -
Add all dressing ingredients to a jar or cup and whisk well until emulsified.
03 -
Pour dressing over salad and toss thoroughly. Adjust salt as needed and let sit for at least 30 minutes before serving. Enjoy on toasted sourdough or as a standalone dish.
04 -
Store any leftovers in an airtight glass container in the refrigerator for up to 5 days.
# Notes:
01 -
For best flavor development, allow the salad to marinate in the dressing for at least 30 minutes before serving.
02 -
This versatile salad works well as a side dish or as a topping for toasted sourdough bread.