Olive Bean Medley (Print Version)
# Ingredients:
→ Salad Core
01 -
1 can (380g) chickpeas, washed and drained
02 -
1 can (380g) butter beans, washed and drained
03 -
1 cup green castelvetrano olives, coarsely chopped
04 -
1 medium shallot, chopped tiny
05 -
1/2 cup finely chopped cilantro
06 -
1/2 cup finely chopped parsley
07 -
1-2 cloves garlic, minced small
→ Sweet Tangy Dressing
08 -
3 tbsp fresh lemon juice
09 -
3 tbsp virgin olive oil
10 -
1 tbsp generous honey
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 chili flakes)
# Instructions:
01 -
Put the beans, olives, shallot, herbs, and garlic together in a bowl. Leave it aside.
02 -
Mix the lemon juice, oil, honey, mustard, salt, and spices in a small container and stir until everything blends well.
03 -
Drizzle the dressing over your bean mix and toss it all together. Add more salt if needed and let it sit for at least 30 minutes. Great on toasted bread or by itself.
04 -
Any extra salad can stay in a sealed glass container in your fridge for up to 5 days.
# Notes:
01 -
Let this mix sit for at least half an hour before eating so the flavors can mix well.
02 -
Tastes amazing when spread on crunchy sourdough or served alongside your main dish.