Marinated Olive and Bean Salad
Marinated Olive and Bean Salad: A Fresh and Flavorful Side
This Marinated Olive and Bean Salad is bursting with briny olives, creamy beans, and loads of herby, garlicky goodness. Tossed in a simple vinaigrette and perfect for meal prep, picnics, or Mediterranean-inspired snacking.
Why You’ll Love This Marinated Olive and Bean Salad
This salad is a flavor bomb in the best way: it’s salty, herby, tangy, and satisfying. It’s incredibly easy to throw together and gets even better as it marinates in the fridge. You can serve it chilled or at room temp, and it’s naturally vegan, gluten-free, and full of plant-based protein. It also works as a side dish, part of a mezze spread, or a quick lunch straight from the fridge.
Fun Flavor Variations For Your Marinated Olive and Bean Salad
Why settle for plain when you can get creative with different flavor combinations:
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Add some heat: Toss in a pinch of red pepper flakes or diced pickled jalapeños for a kick.
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Make it cheesy: Add crumbles of vegan feta or marinated tofu for a creamy contrast.
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Fresh herbs: Swap or add dill, mint, or oregano for even more herbal depth.
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Go Italian: Add sun-dried tomatoes and a few spoonfuls of capers for a different Mediterranean spin.
Serving Ideas For Your Marinated Olive and Bean Salad
This Marinated Olive and Bean Salad is incredibly versatile and can be used in various ways:
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As a snack: Serve with crackers or toasted bread, like sourdough or French country bread for a satisfying afternoon bite. Or you could make it a meal by adding some vegan ricotta cheese!
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On a mezze platter: Pair with hummus, pita, roasted veggies, and dolmas.
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In a lunch bowl: Add to grains like quinoa or couscous with fresh greens.
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With grilled mains: Serve alongside grilled tofu, veggie skewers, or sandwiches.
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As a potluck dish: It travels well and tastes even better the next day.
Tips For The Best Marinated Olive and Bean Salad
For the best results, follow these simple tips to perfect your Marinated Olive and Bean Salad every time:
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Use a mix of beans: Try cannellini, chickpeas, or butter beans for great texture variety.
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Choose good olives: Try to find Castelvetrano olives packed in brine for the most flavorful olives.
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Let it sit: The longer it marinates, the better the flavors get—make it ahead if you can.
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Dress while warm: If using freshly cooked beans, tossing them warm helps soak up flavor faster.
The Final Bite
This Marinated Olive and Bean Salad proves that simple ingredients can deliver bold, crave-worthy flavor. Whether you’re prepping lunch for the week or hosting friends, it’s a dish that brings something fresh, filling, and fun to the table. Leave a comment below to share your experience and any tips you may have for making this Marinated Olive and Bean Salad even more delicious!
Marinated Olive and Bean Salad
Equipment
- Mixing Bowl
- Small Skillet or Sauté Pan
Ingredients
- ½ Red Onion Thinly sliced
- 2 tsp Sea Salt Divided
- 1 tbsp Lemon Zest About the zest of 1 lemon
- 3 cup Lemon Juice About the juice of 1½ lemon
- ¼ cup Olive Oil
- 4 cloves Garlic Smashed and thinly sliced
- 3 tsp Za’atar
- 1 tsp Sumac Optional, but if you can find it use it, it really adds to the flavor
- ½ tsp Cumin
- 15 oz Can of Chickpeas Drained and rinsed
- 15 oz Can of Butter Beans or Other White Bean, Like Navy or Cannellini Drained and rinsed
- 15 oz Can of Artichoke Hearts Drained and quartered
- 1 cup Castelvetrano Olives Roughly chopped
- ½ cup Fresh Mint Minced
- ½ cup Fresh Parsley Minced
Instructions
- Thinly slice the onion and add to a large bowl, toss together with the 1 tsp of sea salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter.
- Drain and rinse the beans, drain the artichoke hearts and quarter, roughly chop the olives, and add everything to the bowl of onions.
- Take a small pan and place it over medium heat. Add the olive oil and garlic. Sauté on medium heat until the garlic just begins to brown about 30 seconds to a minute. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and brings out even more flavor. Let the spices heat in the oil for about 30 seconds to a minute.
- Pour the marinade over the garbanzo beans and butter beans and let sit for 15 minutes. Add the beans, artichoke, olives, parsley, and mint to the onions and mix to combine. Taste and adjust seasoning for taste.
- This tastes best after everything marinades for about 2 hours, but you can also eat it fresh.
- Serve over top toasted sourdough* or French country bread**, or with whole wheat crackers***, or with vegan ricotta, or my homemade tofu ricotta****, or Kite Hill has a good vegan ricotta.
- Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4.
Notes