White Bean and Olive Salad
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 in no time.
Servings: 4 2/3-cup servings
Calories: 322kcal
Equipment
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
Instructions
- If your olives are whole, slice or halve them and place them in a large bowl.
- Step 2: To the olives, add the white beans, sliced red peppers, and parsley.
- 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.
- Step 4: Pour the dressing over the salad.
- Step 5: Mix well to combine, and serve immediately. You can also cover and refrigerate the salad up to 1 day before serving.
Notes
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.
Nutrition
Calories: 322kcal | Carbohydrates: 31g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1690mg | Potassium: 642mg | Fiber: 10g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 5mg