Beans are definitely having their time in the spotlight—and as a proud bean enthusiast, I’m all for it. Thanks to the rise of “dense bean salads” on TikTok, legumes are finally getting the love they deserve. Naturally, I had to join the movement with a recipe of my own: this Green Olive Bean Salad.
Packed with both chickpeas and butter beans, tons of Castelvetrano olives, fresh herbs, aromatics, and a sweet-tangy honey Dijon vinaigrette, this salad is everything you could want—hearty, flavorful, nutritious, and perfect for meal prep. Honestly, it’s been living rent-free in my fridge all season long.
🥗 Why You’ll Love It
- Two types of beans = double the plant protein
- Bright, herby, and briny flavors
- Meal-prep friendly and tastes even better over time
- No cooking required—just chop, mix, and chill
- Amazing on its own or served over toast
🛒 Ingredients You’ll Need
For the Salad:
- 1 can (13.4 oz) chickpeas, drained and rinsed
- 1 can (13.4 oz) butter beans, drained and rinsed (Strianese brand highly recommended!)
- 1 cup Castelvetrano olives, roughly chopped (or any green olives you like)
- 1 medium shallot, finely minced (or use red/pickled onions)
- ½ cup fresh cilantro, finely chopped
- ½ cup fresh parsley, finely chopped
- 1–2 garlic cloves, minced
For the Honey Dijon Vinaigrette:
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 heaping tbsp honey (sub maple syrup for a vegan version)
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (or 1 tsp red pepper flakes if you prefer)
👩🍳 Instructions
- Assemble the Salad Base:
In a large mixing bowl, combine the chickpeas, butter beans, chopped olives, shallot, garlic, cilantro, and parsley. - Make the Dressing:
In a small jar or bowl, whisk together the lemon juice, olive oil, honey, mustard, and spices until fully emulsified. - Mix & Marinate:
Pour the vinaigrette over the salad and toss well to coat. Let the salad sit for at least 30 minutes—this helps the beans soak in the flavors and lightly pickles the shallots. The longer it sits, the better it gets! - Serve & Store:
Enjoy on its own or spooned over a slice of toasted sourdough. Store leftovers in an airtight glass container in the fridge for up to 5 days.
💡 Tips & Swaps
- Make it your own: Toss in extras like marinated artichokes or sub the herbs based on what you have.
- Don’t skip the rest time: A short marination really deepens the flavor.
- No honey? Maple syrup makes a great vegan substitute without losing that sweet tang.
🍽 Serving Suggestion
My favorite way to eat this salad is piled onto toasted sourdough for a satisfying lunch. But honestly, it’s so good, it doesn’t even need a vehicle. Just grab a fork.
If you’re on the hunt for more summer bean inspiration, be sure to check out my Black Bean Salad—it’s another absolute hit!