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Recipe Printable
Crunchy Bean and Olive Salad.
Ingredients
- 13.4 oz can chickpeas, drained and rinsed
- 13.4 oz can cannellini beans or white kidney beans, drained and rinsed
- 1 cup green olives, roughly chopped
- ¼ cup red onion, finely diced
For the dressing
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced zest optional
- 2 tbsp raw apple cider vinegar
- 2 tbsp raw honey
- 2-3 cloves garlic, finely minced or grated
- 1 tsp honey mustard or dijon
- ¼ cup fresh mint, finely chopped I like to use apple mint from my garden
- ¼ cup flat-leaf parsley, finely chopped
- salt and pepper to taste
Instructions
- Add all of the dressing ingredients to a large bowl and whisk together.
- Add in the drained beans, olives, and red onion to the dressing and toss until everything is combined. Season with more salt and pepper if necessary.Chill for at least 20 minutes before serving.
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