Olive Bean Green Mix (Print Version)
# Ingredients:
→ Salad Base
01 -
1 can (13.4 oz) chickpeas, rinsed and drained
02 -
1 can (13.4 oz) butter beans, rinsed and drained
03 -
1 cup castelvetrano olives, chopped roughly
04 -
1 medium shallot, minced finely
05 -
1/2 cup cilantro, minced finely
06 -
1/2 cup parsley, minced finely
07 -
1-2 cloves garlic, minced finely
→ Honey Dijon Vinaigrette
08 -
3 tbsp lemon juice
09 -
3 tbsp olive oil
10 -
1 tbsp honey (generous)
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 -
Put chickpeas, butter beans, olives, shallot, herbs, and garlic together in a bowl for serving. Leave it aside.
02 -
Mix all vinaigrette components in a jar or cup and stir until well blended.
03 -
Drizzle dressing on the salad and mix well. Taste and add salt if needed and wait at least 30 minutes before eating. Great on toasted sourdough or by itself.
04 -
Any extra salad can stay in a sealed glass container in the fridge for up to 5 days.
# Notes:
01 -
Let the mixture sit with dressing for at least 30 minutes before eating to get the fullest taste.
02 -
You can use this flexible salad as a side or pile it on toasted sourdough bread.