Olive Bean Mix (Print Version)
# Ingredients:
→ Salad Base
01 -
1 can (13.4 oz) chickpeas, washed and drained
02 -
1 can (13.4 oz) butter beans, washed and drained
03 -
1 cup chopped castelvetrano olives
04 -
1 medium shallot, chopped tiny
05 -
1/2 cup finely chopped cilantro
06 -
1/2 cup finely chopped parsley
07 -
1-2 cloves garlic, minced small
→ Honey Dijon Vinaigrette
08 -
3 tbsp fresh lemon juice
09 -
3 tbsp extra virgin olive oil
10 -
1 tbsp generous honey
11 -
1 tsp dijon mustard
12 -
1/2 tsp kosher salt
13 -
1/2 tsp ground cumin
14 -
1/2 tsp ground coriander
15 -
1/4 tsp cayenne pepper (or 1 tsp red pepper flakes)
# Instructions:
01 -
Throw together the butter beans, chickpeas, chopped olives, shallot, fresh herbs, and minced garlic in a bowl. Put aside.
02 -
Mix all the vinaigrette stuff in a small jar or cup and stir until it's all blended together.
03 -
Drizzle the dressing over your bean mix and stir everything well. Check if it needs more salt and let it sit for at least half an hour. Great on toasted bread or by itself.
04 -
Any extra salad can stay fresh in a sealed glass container in your fridge for up to 5 days.
# Notes:
01 -
The flavors really come alive when you let everything soak together for 30 minutes or more.
02 -
You can enjoy this hearty mix as a side or load it onto some crunchy sourdough slices.