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A bowl of this Marinated Za’atar Bean Salad sits on my counter every week soaking up flavor and waiting for hungry hands to dig in. It delivers all the bright crunch and creamy richness of a deli salad with a serious bump in nutrition from the beans. Crafted with a blend of olive oil fresh herbs tangy za’atar and zingy lemon this salad packs Mediterranean flavors into a quick and vibrant meal.
Every time I toss this salad together for a gathering it disappears before I can grab seconds. Even friends who think they do not like beans ask for the recipe thanks to the punchy seasoning and bright herbs.
Ingredients
- Butter beans: Serve as a creamy base and are rich in protein. Always look for beans with minimal added salt and rinse well before use.
- Chickpeas: Add heartiness and extra protein. Choose canned varieties without added flavoring.
- Castelvetrano olives: Bring a buttery richness. Search for firm green olives without pits for easy prep.
- Artichokes: Offer a subtle tang and unique flavor. Marinated artichokes are best for a touch of vinegar.
- Red onion: Gives a crisp sharp bite. A fresh firm onion will be sweetest and least pungent.
- Fresh herbs (parsley and mint): Lift the whole dish. Always pick herbs with vibrant color and no wilting.
- Lemon juice and zest: Guarantee a burst of fresh acidity. Use freshly squeezed lemon for the brightest notes.
- Garlic: Essential for savory layers. Use firm cloves without green shoots.
- Extra virgin olive oil: Forms the backbone of the marinade. High quality oil adds peppery warmth.
- Za’atar: Uniquely tints the salad with herbal savor. Choose blends that list sumac as a key ingredient for the most traditional taste.
- Sumac: Brings an extra hit of tang. Find it in well-stocked spice aisles or specialty shops.
- Labneh or ricotta: Add creaminess for serving. Both are best when ultra-fresh and thick.
- Toasted sourdough: Delivers crunch and works as the perfect edible plate.
Instructions
- Prep the Red Onion
- Thinly slice the red onion and nestle it into a medium bowl. Squeeze over fresh lemon juice and add the lemon zest with a pinch of salt. Stir gently and let the mixture sit for 10 minutes to mellow the onion’s bite.
- Rinse and Combine the Main Ingredients
- Drain and thoroughly rinse both the butter beans and chickpeas under cold running water. Chop the Castelvetrano olives and artichokes into bite-sized pieces. Mince the parsley and mint. Combine all these in a large mixing bowl.
- Infuse the Olive Oil
- Warm extra virgin olive oil over medium heat in a pan. Add the minced garlic and stir for one to two minutes until golden and fragrant but not burnt.
- Bloom the Spices
- Remove the pan from heat. Sprinkle in za’atar and sumac. Stir for thirty seconds to infuse the oil with spices.
- Dress and Toss the Salad
- Pour the fragrant oil and spice mixture over the beans and vegetables. Gently toss to coat everything with the marinade and herbs.
- Marinate and Chill
- Taste and adjust for salt. Cover and chill for at least two hours to let flavors develop.
My absolute favorite part of this dish is the plump Castelvetrano olives that deliver an unexpected buttery pop in every bite. I have distinct memories of my brother staking claim on all the olives before anyone else at family dinners so now I always add a little extra.
Storage and Leftover Tips
This salad keeps well in the fridge for up to four days when stored in a tightly sealed container. The flavors deepen as it sits so leftovers taste fantastic. If you are serving with labneh or ricotta add the cheese right before you eat rather than mixing it into the stored salad.
Easy Ingredient Swaps
You can use cannellini beans in place of butter beans if needed. Fresh dill stands in nicely for mint and parsley or if you love cilantro toss in a handful for even more brightness. Instead of olives capers or roasted red peppers work well to add briny flavor.
Perfect Ways to Serve This
Spoon onto toasted sourdough for a filling lunch. Pile alongside grilled chicken or fish for a lively side. Layer with leafy greens and avocado for a bean-packed salad bowl or tuck into pita bread with cucumbers for a picnic-ready sandwich.
Let the salad marinate for the best flavor and toss just before serving for the freshest taste and texture. Double the recipe to feed a crowd — everyone will want seconds.
Recipe Q&A
- → Can I use different beans?
Yes, cannellini or great northern beans work well if you don't have butter beans available.
- → How long should the salad marinate?
For the best flavor, marinate at least 2 hours in the refrigerator so all tastes meld.
- → What herbs can be used?
Parsley and mint are preferred, but dill or cilantro make interesting alternatives as well.
- → Is it necessary to use artichokes?
Artichokes are optional, but they add richness and a unique dimension to the salad.
- → What can I serve alongside?
Serve with toasted sourdough and creamy labneh or ricotta for extra texture and flavor.