Briny, zesty, and full of texture, this Green Olive Bean Salad is the perfect balance of savory and fresh. It features creamy white beans, crisp vegetables, and punchy green olives tossed in a lemony herb vinaigrette. A naturally plant-based dish that’s hearty enough to stand alone or serve as a side for grilled mains.
Ingredients
- 1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
- 1/2 cup green olives, halved or sliced (like Castelvetrano or Manzanilla)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill or mint (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional: crumbled feta cheese or avocado chunks
Instructions
- Make the dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified. - Assemble the salad:
In a large bowl, combine beans, olives, tomatoes, cucumber, red onion, and fresh herbs. Toss gently to mix. - Dress and chill:
Pour dressing over the salad and toss until well coated. Let it sit for 15–30 minutes in the fridge for best flavor. - Serve:
Top with feta or avocado if using, and serve cold or at room temperature.
Tips
- Use high-quality olives like Castelvetrano for a buttery, mild flavor.
- Chill before serving—this allows the flavors to meld beautifully.
- Cut ingredients uniformly so every bite has a balance of textures.
- Drain beans well to avoid a watery salad.
Variations and Substitutions
- Beans: Try chickpeas, black beans, or a three-bean mix for variety.
- Olives: Use Kalamata for a deeper flavor, or mix green and black olives.
- No fresh herbs? Use a pinch of dried oregano or Italian seasoning.
- Make it a meal: Add canned tuna, grilled chicken, or hard-boiled eggs.
- Vegan option: Omit feta or use a plant-based cheese alternative.
FAQs
Can I make this ahead of time?
Yes! This salad tastes even better after a few hours in the fridge and keeps well for up to 3 days.
What type of green olives are best?
Castelvetrano are buttery and mild, while Manzanilla are brinier. Choose based on your flavor preference.
Can I use dried beans instead of canned?
Yes, just be sure to cook them fully and let them cool before adding.
Is this gluten-free?
Absolutely! All ingredients are naturally gluten-free.
Serving Suggestions
- Serve as a light lunch with crusty bread or pita.
- Pair with grilled fish, chicken, or lamb for a balanced dinner.
- Add to a mezze platter with hummus, roasted veggies, and flatbread.
- Great for picnics, potlucks, or make-ahead lunches in jars.
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