The Most Delicious Bean & Olive Salad

4.50 from 6 votes

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The Most Delicious Bean & Olive Salad. This is the protein salad of my dreams, it is packed with so much goodness and incredibly easy to make. The dressing I could chug is incredibly delicious and compliments every element in this dish beautifully. It is so incredibly filling and perfect for meal prep if you leave the dressing on the side. A wonderful and light lunch or dinner and I hope it makes it to your table.

The Most Delicious Bean & Olive Salad

This is the protein salad of my dreams. Packed with so much goodness and incredibly easy to make. The dressing I could chug is incredibly delicious and compliments every element in this dish beautifully. It is so incredibly filling and perfect for meal prep if you leave the dressing on the side.
4.50 from 6 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes

Ingredients 

  • 2.5 cups of bean medley — or a 19 oz can of any beans
  • ½ finely chopped English cucumber
  • ¼ cup finely diced chives or green onion
  • cup olives + 1 tablespoon olive juice — any olives you like
  • finely chopped parsley or cilantro to taste⠀⠀⠀

The Dressing:⠀⠀⠀⠀

  • 1 tablespoon olive oil
  • 3 tablespoons white wine vinegar
  • pinch of salt and pepper
  • ¼ teaspoon dry oregano
  • 1-2 teaspoons agave, maple syrup or honey
  • 1 tablespoon dijon mustard — or leave it out if allergic

Instructions 

  • Add beans to a bowl.
  • Finely chop and dice the cucumber and chives.
  • Add it to the beans with the olives and the olive juice.
  • You can now add all of the ingredients for the dressing in a small mason jar or even a bowl. Shake it well if you’re using a mason jar or whisk it if you use a bowl.
  • Pour it on top, and feel free to garnish with parsley or cilantro. Enjoy

Video

Notes

I love adding feta to this but feel free to play around with it. Roasted corn kernels would be lovely as well. Feel free to leave out the dijon mustard if you are allergic. If you don’t like it, I promise you won’t taste it. You can buy a medley of beans in a bag and soak one cup overnight in water. Boil them the next day until tender or you can use a can as well. Feel free to use any beans do you love. I love using a medley of beans for different colour and texture. If you want to use this recipe for meal prep please leave the dressing on the side
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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14 Comments

  1. 5 stars
    So good! I made this with caramelized onions & garlic because I didn’t have green onions and subbed for lemon juice. I also added the olive juice to the dressing. Thanks Sneji

  2. I found your recipe on Instagram and had to try it. This was simple and delicious, I really enjoyed it!

  3. I’ve made this many times. I really like it, and the only olives I have used are Kalamata olives, but would like to know what other ones would be ideal. Sometimes the Kalamata seem to overpower a little bit. In the video, are you using black olives, or Kalamata olives, or another kind of olives?

    1. I love green olives the most. You can try a few different ones at the grocery store and see what you love most.

  4. 5 stars
    I am not a commentator by any means. I just had to say that my boyfriend and I make this all the time! We love to add avocado to it. Neither of us liked bean salad before this one. Absolutely delicious.