Bean Salad with Castelvetrano Olives and Fresh Herbs

Written by: Cooks of Heraclea

Time: 1 hour

Ingredients: 16

Bean salad with chickpeas, butter beans, halved Castelvetrano olives, and fresh mint and parsley in a serving bowl

This is the salad we make when beans need to become dinner. Chickpeas and butter beans, buttery Castelvetrano olives, and shallot, pulled together with a dressing of our Early Harvest EVOO, lemon, champagne vinegar, honey, Dijon, and cumin. Fold in the mint, parsley, and green onion last — be generous. Inspired by Mariyah of @munchingwithmariyah. The only hard part is patience: let it sit 30 to 45 minutes so the beans drink the dressing. It gets better from there.

Ingredients:

1 can (14 oz / 397 g) chickpeas, drained and rinsed
1 can (14 oz / 397 g) butter beans, drained and rinsed
1 cup (115 g) Castelvetrano olives, halved
1 medium shallot (65 g), finely chopped
½ cup (15 g) fresh mint, finely minced
½ cup (15 g) fresh parsley, finely minced
2–3 green onions (40 g), thinly sliced
3 tablespoons (30 g) lemon juice
1 tablespoon (15 ml) champagne vinegar
⅓ cup (75 g) Heraclea Early Harvest EVOO
2 tablespoons (24 g) honey
1 small garlic clove, finely grated on a microplane
½ tablespoon (8 g) Dijon mustard
½ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon pul biber (Aleppo pepper)

Steps:

Add the chickpeas, butter beans, Castelvetrano olives, and shallot to a large bowl and toss to combine.
In a separate smaller bowl, whisk together the olive oil, champagne vinegar, lemon juice, honey, mustard, garlic, kosher salt, cumin, and pul biber until well combined and emulsified.
Pour the dressing over the bean and olive salad and toss together thoroughly. Fold in the mint, parsley, and green onion as the final step.
Let the salad sit for at least 30–45 minutes before serving. This salad gets better as the beans absorb the dressing.