Green Olive and Celery Dense Bean Salad
Light, fresh and easy to make, this Green Olive and Celery Dense Bean Salad checks all the boxes. Enjoy as a side dish or add your favorite protein for a heartier meal. No matter how you serve it, it’s delicious.
If you love this recipe, try my Smashed Bean Tuna Salad recipe.
Why You’ll Love This Recipe
Easy to Make. You only need a few simple ingredients and 20 minutes to pull this recipe together. What’s great is that it lasts for days.
Satisfying. Loaded with nutrient-dense ingredients, this salad recipe is very satisfying.
Customizable. What’s great is that you can easily swap ingredients to make this salad any way you like.
Perfect for Meal Prep. Store covered in the refrigerator for up to five days and enjoy throughout the week. The beans will soak up the dressing over time and it enhances the flavor.
Recipe Ingredients
- Beans: This recipe calls for rinsed and drained chickpeas and northern white beans.
- Vegetables: This recipe calls for finely diced shallots and diced celery.
- Olives: You’ll need pitted and drained green Castellano olives. I like to slice them in half for easy eating.
- Seeds: This recipe calls for roasted and salted sunflower seeds.
- Cheese: This recipe calls for mini mozzarella pearls.
- Herbs: You’ll need freshly chopped parsley for this recipe. I like flat leaf parsley most.
- Dressing: Combine extra virgin olive oil, white wine vinegar, Dijon mustard, kosher salt, cracked black pepper and Italian seasoning. Whisk until well combined.
Variations
Swap the seeds. Option to swap the sunflower seeds for nuts. Pistachios, toasted pine nuts or almonds would all work well.
Swap the cheese. Try using Manchego, cubed parmesan or Gouda instead.
Add some protein. Add shredded or cubed grilled chicken to this salad for extra protein.
Expert Tips
Rinse and drain your beans well making sure there are no hard pieces in the beans.
Don’t be afraid to add all the dressing to the salad because the beans soak it up over time and it makes them soft and flavorful.
How to Make
Make the Dressing
Combine extra virgin olive oil, white wine vinegar, Dijon mustard, kosher salt, cracked black pepper and Italian seasoning. Whisk until well combined.
Assemble
Add the beans, celery, finely diced shallots, sliced olives, sunflower seeds, mozzarella pearls and chopped parsley to a mixing bowl. Top with the dressing and toss to combine. Serve and enjoy.
Frequently Asked Questions
Store covered in the refrigerator for four to five days.
Yes, cannellini beans are interchangeable with great northern beans. Navy beans will work well instead too.
Other Salad Recipes to Consider Trying
Green Olive and Celery Dense Bean Salad
Equipment
- 2 mixing bowls one for the dressing and one for the salad
Ingredients
Salad
- 1 can great northern beans, 15.5 ounce can, rinse and drain
- 1 can garbanzo beans, 15.5 ounce can, rinse and drain
- 1 cup celery, sliced
- 1 cup Castellano pitted olives, drain and slice in half
- 1 cup mini mozzarella pearls
- ¼ – ⅓ cup shallots, finely diced
- ¼ cup sunflower seeds
- 2-3 tablespoons Italian parsley, chopped small
Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons Dijon mustard
- kosher salt , to taste about ¾ teaspoon
- cracked black pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
How to Make
Make the Dressing
- Combine extra virgin olive oil, white wine vinegar, Dijon mustard, kosher salt, cracked black pepper and Italian seasoning. Whisk until well combined.
Assemble
- Add the beans, celery, finely diced shallots, sliced olives, sunflower seeds, mozzarella pearls and chopped parsley to a mixing bowl. Top with the dressing and toss to combine. Serve and enjoy.
Notes
Store covered in the refrigerator for four to five days.
