Bean Salad with Fried Kalamata Olives Recipe

This Bean Salad with Fried Kalamata Olives recipe is a little different than your usual party food, and your guests will absolutely love the flavor!

It’s not fatty, loaded up with cheese, dripping with grease…sure, we all love those things, but I am doing Weight Watchers right now and I need healthier options!

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Bean Salad with Fried Kalamata Olives Recipe

So I have a tiny confession to make. I don’t give a flying pig about football. Or any sport, if I am being completely honest. I have gone so far as to actually host Super Bowl® parties in the past, but I just do it for the food and the friends – the same motive behind ANY party!

I don’t really need a reason to invite friends and family over, pop open a few beers and kick back and have fun. The football is inconsequential; if my guests enjoy it, great. If they just came for the commercials and conversation, it’s all good too!

You can make this Vegetarian Bean Salad Recipe the day before your big party and save yourself a little prep work the day of.

Of course, this is a great party appetizer to make year-round, don’t just save it for the football games!

Where can I find the recipe card for this Bean Salad with Fried Kalamata Olives Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Vegetarian Bean Salad Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!

Are you looking for more quick an easy Appetizer recipes to serve like this Vegetarian Bean Salad Recipe?

Check out these super appetizer recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! Of course, this is just a small selection of appetizer recipes, but we have LOTS and lots of recipes on the blog that are perfect for brunch and dessert – just type “appetizer recipe” into the search bar on the right hand side of the screen and they will pop up for you!

• Cheesy Pepperoni Pizza Dip Recipe
• Bacon Apple Cheese Appetizers Recipe
• Easy AntiPasti Appetizer Recipe
• Buffalo Chicken Wing Dip Recipe
• Hot Ham & Cheese Dip Recipe
• Slow Cooker Cheesy Spinach And Artichoke Dip Recipe
• Jalapeno Ranch Dip Recipe

How to make this Bean Salad with Fried Kalamata Olives Recipe

Ingredients needed to make this Bean Salad with Fried Kalamata Olives Recipe

• 1 cup pinto beans (DRIED, not canned)
• 1 tsp Garlic Powder
• 1 1/2 tsp Oregano
• 1 tsp Ground Cumin
• 1 Bay Leaf
• 1/3 Cup Olive Oil
• 1/2 Cup Pitted Kalamata Olives, sliced lengthwise into quarters
• 1 medium carrots, grated
• 8 sprigs of Cilantro leaves, chopped
• 4 green onions, thinly sliced
• 1 lemon, juiced – 2 1/2 tbsp juice
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions for making this Bean Salad with Fried Kalamata Olives Recipe

Soak the beans overnight in water, rinse and put in small pot over medium heat barely covered with water. 

Add 1 teas. Oregano, ½ teas. Garlic Powder, ½ teas. Cumin and Bay leaf, bring to a boil then simmer covered until the beans are tender not mushy, approximately 30 minutes. 

Drain and toss with Salt and let excess water continue to drain.

In a pan over medium high heat add the Oil and heat until it shimmers, add the olives and cook until blistered, about 5 minutes.

Add the beans and the Olives with the Oil to a bowl.

Add the Carrots, Cilantro, Onion, Lemon juice, Pepper and remaining Garlic Powder, Oregano and Cumin and toss to coat.

Refrigerate at least an hour, stir before serving.

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Print

Bean Salad with Fried Kalamata Olives Recipe

Course Appetizer

Cuisine American

Keyword bean salad, beans, olives, vegan, vegetarian

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4

Author Jenn Quillen

Ingredients

• 1 Cup Pinto Beans dried
• 1 teas. Garlic Powder
• 1 ½ teas. Oregano
• 1 teas. Ground Cumin
• 1 Bay Leaf
• 1/3 Cup Olive Oil
• ½ Cup Pitted Kalamata Olives sliced lengthwise into quarters
• 2 Medium Carrots grated
• 6-8 Sprigs worth of Cilantro Leaves chopped
• 4 Green Onion thinly sliced
• 1 Lemon juiced (2 ½ Tbsp.)
• ½ teas. Salt
• ½ teas. Pepper

Instructions

1. Soak the beans overnight in water, rinse and put in small pot over medium heat barely covered with water.  Add 1 teas. Oregano, ½ teas. Garlic Powder, ½ teas. Cumin and Bay leaf, bring to a boil then simmer covered until the beans are tender not mushy, approximately 30 minutes.  Drain and toss with Salt and let excess water continue to drain.
2. In a pan over medium high heat add the Oil and heat until it shimmers, add the olives and cook until blistered, about 5 minutes.
3. Add the beans and the Olives with the Oil to a bowl.
4. Add the Carrots, Cilantro, Onion, Lemon juice, Pepper and remaining Garlic Powder, Oregano and Cumin and toss to coat.
5. Refrigerate at least an hour, stir before serving.