White Bean and Olive Salad Recipe

Name: White Bean and Olive Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 14 ounces green olives (drained and rinsed); 14 ounces white beans (drained and rinsed); 1/4 cup roasted red peppers (sliced); 1/4 cup fresh parsley (chopped); 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon dijon mustard; 1 teaspoon maple syrup (or honey)

Jump to Recipe

This white bean and olive salad recipe is a fantastic savory and salty side dish, loaded with creamy white beans, briny olives, and fresh herbs. Add a quick 5-minute lemon vinaigrette and you have an easy side dish recipe in no time.

This recipe takes only 15 minutes total to make, and is a real crowd-pleaser. Cooks of any skill level can make this easy no-cook recipe by following out step-by-step photos below.

Want more easy green olive recipes? Try our marinated stuffed olives, green olive hummus, and our favorite retro olive deviled eggs!

green olive and white bean salad with roasted red peppers and parsley and vinaigrette

Table of Contents

A tasty and refreshing salad that is so simple and inexpensive to make! Our green olive and white bean salad makes the most of canned ingredients with fresh herbs and lemon for a bright punch!

Start by halving green olives, mixing them with white beans and roasted red peppers, and tossing them with fresh parsley and a 5-minute dressing. Great served alongside a feta grilled cheese, garden focaccia sandwich, or lentil sloppy joes!

Notes from the Kitchen

This salad is hearty, briny, herby, and delicious!
It’s a great way to use up extra green olives.
A fantastic side dish or light lunch.
An inexpensive and affordable side dish.
Cooks of any skill level can make this by following our step-by-step photos below.

Ingredients You’ll Need

See our recipe card below for the full ingredient amounts and instructions.

The base of this recipe is white beans, you can use either navy beans or cannellini beans. We also use green olives which you can use either canned or jarred.

We also use roasted red peppers, or you can use jarred pimentos if you can find them. And topping the salad with fresh parsley gives the salad a bright flavor.

And the vinaigrette is a quick simple dressing made with olive oil, lemon juice, Dijon mustard, and maple syrup for a bit of sweetness.

Additions and Substitutions

You can make this with black olives if you prefer. Canned black or green olives work well with the flavor.

And you can mix up the beans! Black beans, chickpeas, green or black lentils, or pinto beans would all be great additions.

And you can omit the maple syrup or honey, or add another natural sweetener instead.

Step-By-Step Photos and Directions

slice green olives in half for salad with beans

Step 1: If your olives are whole, slice or halve them and place them in a large bowl.

white beans in a bowl with green olives roasted red peppers and fresh parsley

Step 2: To the olives, add the white beans, sliced red peppers, and parsley.

a jar of homemade lemon vinaigrette dressing for white bean sand olive oil salad

Step 3: In a small bowl or glass jar, mix the dressing ingredients: olive oil, lemon juice, maple syrup, and Dijon mustard. Mix well to combine.

a hand pouring vinaigrette dressing over olives and parsley with beans

Step 4: Pour the dressing over the salad.

mix green olives with parsley and red peppers in a bowl

Step 5: Mix well to combine, and serve immediately. You can also cover and refrigerate the salad up to 1 day before serving.

Recipe FAQs

What ingredients are in this bean and olive salad recipe?

This bean salad is made with white beans, green olives, roasted red peppers, and fresh parsley – all dressed with a simple 4-ingredient lemon vinaigrette dressing for freshness and flavor.

What are the best green olives to use in this bean salad?

I used canned green olives (not stuffed) but you can use jarred stuffed olives in you prefer. Either taste great! Just be sure to drain and rinse any brine off.

How to store leftover bean and olive salad

Store any leftovers in an airtight container and refrigerate for up to 3 days.

a large bean and olive salad with herbs and red pimento peppers

More Easy Salad Side Dish Recipes

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