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This lively green olive bean mix brings Mediterranean taste right to your dinner table in moments. The mix of smooth beans, tangy olives, and garden-fresh herbs makes a protein-loaded dish that's perfect as a side or a lighter main dish.
I whipped up this mix during an awful heat wave when I couldn't bear to turn on my kitchen stove. These days it's what I always bring to gatherings since it actually gets tastier the longer it sits.
What You'll Need
- Butter beans: Give a soft, smooth feel and mild flavor that soaks up the dressing wonderfully
- Chickpeas: Add plant protein and nutty taste that works well with everything else
- Shallot: Brings a light oniony kick without taking over the gentle bean flavors
- Castelvetrano olives: Add a rich, meaty quality unlike other sharper olive types
- Fresh parsley and cilantro: Add freshness and pop of color key to that Mediterranean feel
- Olive oil: Adds richness and helps spread flavors through the whole mix
- Lemon juice: Gives that zip that brightens all other tastes
- Garlic: Adds depth – go with fresh cloves for the tastiest results
- Dijon mustard: Helps bind the dressing while adding a bit of tang
- Honey: Cuts the sourness with just a touch of sweetness
- Spices: Coriander, cumin, and cayenne add warmth and layers of flavor
How To Make It
- Mix your base:
- Toss butter beans and chickpeas in a big bowl after draining and washing them to get rid of extra salt. Chop your olives roughly so they're small enough to eat but big enough to notice in each bite. Sprinkle in your chopped shallot garlic cilantro and parsley making sure they're spread all through the mix.
- Whip up your sauce:
- Mix fresh lemon juice with olive oil in a small container. Add your honey and dijon mustard stirring like crazy until they start to blend together. Throw in all your spices including salt coriander cumin and cayenne. Keep stirring until everything looks smooth and doesn't separate.
- Mix and wait:
- Pour all your sauce over the bean mix making sure it covers everything evenly. Mix it well with big spoons or your hands if you want. Give it a taste and add more salt if you need to. Let it sit for at least half an hour before eating so all the flavors can mix together properly.
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Those castelvetrano olives really make this dish pop. I found them at a little Italian shop a while back and fell in love. Their buttery taste changes a regular bean salad into something unforgettable that even folks who don't like olives tend to enjoy.
Prep It Early
This mix gets better over time as everything mingles together. You can fix it up to a day ahead and keep it cold. The beans will soak up more of the dressing and get tastier without turning mushy. That makes it great for planning meals or when you've got company coming and don't want to rush around last minute.
Fun Ways To Serve
While it's yummy by itself, this bean mix turns into a full meal when you put it on crunchy toasted sourdough. The mix of soft beans and crispy bread feels amazing in your mouth. For a bigger meal, try adding some crumbled feta or chunks of avocado right before you eat. You can also put it next to some grilled chicken or fish for a protein-packed dinner.
Easy Swaps
Can't find castelvetrano olives? Kalamatas work too but they're a bit stronger tasting. Cannellini beans can take the place of butter beans without much difference. Don't like cilantro? Just use twice the parsley or throw in some fresh basil. Red onion works instead of shallot but maybe use a little less since it's got more bite to it.
Keeping It Fresh
Store any extras in a sealed glass container in your fridge. The mix will stay good up to 5 days though the herbs might get a bit darker. When you want to eat the cold leftovers let them sit out for about 15 minutes first since the flavors come through better when they're not ice cold.
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This colorful Mediterranean bean mix is a tasty and good-for-you addition to your cooking lineup.
Frequently Asked Questions
- → Can I substitute other beans in this salad?
Sure thing! While chickpeas and butter beans create nice contrast in texture, you can swap them for cannellini beans, navy beans, or even black beans. Just stick to the same overall amount so the dressing covers everything nicely.
- → What can I use instead of castelvetrano olives?
If you can't find castelvetrano olives, try using kalamata olives for stronger taste or green manzanilla olives for something similarly buttery and mild. You might even want to try a mix of different olives to create a more interesting flavor.
- → Is this salad vegan?
This dish has honey in the dressing, so it's vegetarian but not vegan. To make it vegan-friendly, just swap the honey for the same amount of maple syrup or agave nectar.
- → How can I make this salad more substantial as a main dish?
To bulk this up into a main meal, try adding some cooked quinoa, farro, or bulgur. You could also put some grilled chicken, baked salmon, or crumbled feta on top for extra protein.
- → How long will this salad keep in the refrigerator?
This bean mix stays good for up to 5 days when kept in a sealed glass container in your fridge. The flavors actually get better over time, which makes it great for preparing meals ahead of time.
- → Can I prepare this salad ahead of time for a party?
Definitely! This salad works great made in advance. The flavors blend wonderfully after sitting for at least 30 minutes, and it stays fresh for days. For the best look, add a sprinkle of fresh herbs and a squeeze of lemon right before you serve it.