Castelvetrano Olive & Bean Salad

Castelvetrano Olive & Bean Salad

A bright, no-cook Castelvetrano olive and white bean salad that’s ready in 15 minutes. Creamy cannellini beans toss with crisp, buttery Mario Castelvetrano Olives, lemon juice and zest, good extra-virgin olive oil, garlic, and fresh parsley for a Mediterranean side that’s protein-packed, vegan, and gluten-free. It’s perfect for picnics, meal prep, potlucks, or a light lunch, and pairs well with grilled mains or crusty bread. Make it ahead the flavors get even better after a short chill. Simple pantry ingredients, big flavor, your new favorite Castelvetrano olive salad.

  • Prep Time5 min
  • Cook Time5 min
  • Total Time10 min
  • Cuisine
    • American
    • Mediterranean
  • Course
    • Appetizer

Tools

  • Medium Mixing Bowl

Ingredients

  • Canelli beans, rinsed 1 can
  • Northern beans, rinsed 1 can
  • Mario Castelvetrano Pitted Olives 1/2 cup
  • Red onion, diced 1/2
  • Lemon, juiced 1
  • Mario Olive Oil 1/4 cup
  • Honey 1 tsp
  • Salt 1/4 tsp
  • Pepper 1/4 tsp
  • Basil 1 tbsp

Mix ingredients

1

Add beans, sliced olives & diced red onions to a medium mixing bowl.

Make dressing

2

In a small bowl mix together lemon, olive oil, salt, pepper & honey. Once well mixed, add dressing to bean and olive mixture.

Mix & Enjoy

3

Add basil and stir until well combined. Enjoy!