Inspired by The Silver Palate Cookbook’s iconic Chicken Marbella, this bean salad consists of olives, prunes, capers, and zippy sweet and tangy dressing. Navy beans are preferred here for their small size and firm but creamy texture, though cannellini beans, butter beans, and black-eyed peas work nicely too. This salad tastes best when left to marinate for at least an hour. While the salad generally holds up for several days in the fridge, the almonds should be mixed in just before serving to ensure they retain their crunch.
Directions
- In a small bowl, combine the vinegar, maple syrup, mustard, oregano, garlic, salt, and pepper and whisk until well combined. Slowly stream in the olive oil, whisking all the while, until the dressing is fully homogenous and slightly thickened. Taste and adjust seasoning if desired. Set aside.
- In a medium salad bowl, combine the beans, olives, prunes, capers, parsley, and red onion. Pour over the dressing and toss to combine. Let chill for at least 1 hour before serving. Just before serving, toss in the toasted almonds.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.