I loveee Castelvetrano olives.

I started eating them when I was pregnant with my 2nd child and wanted everything and anything salty. I haven’t stopped eating them since!

Surprisingly though, they barely make into recipes on my site. That needed to change.

I wanted to make an easy, no cook 30 minute meal. And knew there was a way I could include Castelvetrano olives. And alas, this salad was born.

Apparently, beans are having a moment on TikTok. Tbh, I don’t go on TikTok much… call it the elder millennial in me, but I’m just not into it.

BUT I’m totally here for beans having their moment in the sun. While there’s no such thing as an actual “superfood” (it’s just marketing!), beans are really a super food.

They’re full of belly-filling protein and fiber. They’re shelf-stable, meaning they’ll last in your pantry for a long time. And they’re so affordable!

You can easily find most cans of beans for about ~$1-3. For these reasons, I always keep a few cans stocked in my pantry.

Beans are so versatile too. You can cook with them. Add them to salads. Use them to make tacos or chili, etc.

This particular salad is full of so many delicious flavors and textures.

The butter beans and garbanzo beans add creaminess. The olives add a little salty flavor. The herbs add freshness. And the dressing is a mix of sweet and spicy.

Grab some bread to scoop this one up. You’re gonna love it as an easy, no cook meal to make on repeat!

Add ingredients to bowl

Rinse and drain the butter beans and chickpeas. Remove any extra skin from the beans that came off while rinsing. Add them to a large bowl and set aside.

Roughly chop the olives and dice the shallot. Add them to the bowl with the beans.

Chop the dill and parsley and add them to the bowl. Set aside.

Prepare dressing

Prepare the dressing. Add all ingredients to a large mason jar. Shake vigorously to combine.

*Add more honey for a sweeter dressing. Add more red pepper flakes for more of a kick.

Toss in dressing

Add the dressing to the salad and toss.

Add feta & serve

Add the crumbled feta on top.

Optional: crusty bread or crostini to scoop or dip

Notes:

Butter beans: If you can’t find these, swap them for cannellini beans. Although slightly smaller, they have a similar texture to butter beans.
Chickpeas: Look for canned chickpeas (aka garbanzo beans). You should be able to find these at most stores.
Castelvetrano olives: Make sure to buy these already pitted! It will save you a lot of time so that you don’t have to pit them yourself.
Feta: I don’t usually specify like this, but I highly recommend using sheep’s milk feta here. It’s a bit of a more mild and creamier feta that goes well with the salty olives. If you can’t find sheep’s milk feta, try using goat cheese instead.
Red pepper flakes: Add more for a little more kick! I only like a little spice, but even a little adds such a fun flavor component to the dish.
Storage: Store this salad in an airtight container in the fridge for 4-5 days. The longer it sits, the more the dressing can really soak into the salad and make it even more flavorful. You may want to wait to add the feta until you’re ready to serve or eat.

Course: Appetizer, Dinner, Lunch, Side Dish