Green Olive Bean Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 1 can (380g) chickpeas, drained and rinsed

02 - 1 can (380g) butter beans, drained and rinsed

03 - 1 cup castelvetrano olives, roughly chopped

04 - 1 medium shallot, finely minced

05 - 1/2 cup finely minced cilantro

06 - 1/2 cup finely minced parsley

07 - 1-2 cloves garlic, finely minced

→ Honey Dijon Vinaigrette

08 - 3 tbsp lemon juice

09 - 3 tbsp olive oil

10 - 1 tbsp honey (heaping)

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 - Combine chickpeas, butter beans, olives, shallot, herbs, and garlic in a serving bowl. Set aside.

02 - Add lemon juice, olive oil, honey, dijon mustard, salt, cumin, coriander, and cayenne pepper to a jar or cup and whisk until well emulsified.

03 - Pour dressing over the salad ingredients and toss thoroughly. Adjust salt to taste and allow to marinate for at least 30 minutes before serving. Enjoy on toasted sourdough or as a stand-alone dish.

04 - Store any leftovers in an airtight glass container in the refrigerator for up to 5 days.

# Notes:

01 - Allow salad to marinate for at least 30 minutes before serving to enhance flavors.

02 - Excellent served on toasted sourdough bread or as a side dish.

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