Black Bean Chimichurri Salad Recipe

Introduction

Black Bean Chimichurri Salad is a vibrant and refreshing dish that combines the hearty texture of black beans with the fresh, zesty flavors of chimichurri. Perfect as a light meal or a side, it’s easy to prepare and full of bold taste.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup fresh herbs (parsley, cilantro, or a mix), finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine the black beans with the chopped herbs and minced garlic.
2. Step 2: Drizzle olive oil and red wine vinegar over the mixture, then season with salt and pepper.
3. Step 3: Toss everything thoroughly to ensure the beans are evenly coated with the chimichurri dressing.
4. Step 4: Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Step 5: Serve chilled as a refreshing salad or a flavorful side dish.

Tips & Variations

• For extra texture, add diced red onion or bell peppers to the salad.
• Swap olive oil for avocado oil to give a milder flavor profile.
• Add a squeeze of fresh lime juice for a tangy twist.
• Use fresh black beans if available, cooked until tender.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. Serve chilled or at room temperature. Stir before serving if separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, just soak and cook dried black beans until tender before using. This improves texture and flavor but requires more prep time.

How long should the salad marinate?

At least 30 minutes in the fridge allows the chimichurri flavors to infuse the beans, but overnight marination enhances taste even more.

Black Bean Chimichurri Salad Recipe

Print Recipe

★★★★★

5 from 143 reviews

A fresh, zesty Black Bean Chimichurri Salad combining tender black beans with vibrant chimichurri sauce made from fresh herbs, garlic, and olive oil. This salad is a perfect no-cook, healthy side dish or light meal served chilled.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Latin American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad

• 1 can (15 oz) black beans, drained and rinsed

Chimichurri Sauce

• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Chimichurri: In a bowl, combine finely chopped parsley, cilantro, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Stir well to create the chimichurri sauce.
2. Mix Salad: In a large bowl, add the rinsed black beans. Pour the chimichurri sauce over the beans and gently toss to coat everything evenly.
3. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing side dish or light meal.

Notes

• Use fresh herbs for the best flavor in the chimichurri.
• You can customize with additional chopped vegetables like bell peppers or red onion for extra crunch.
• This salad keeps well in the fridge for up to 3 days.
• For a spicy kick, add a pinch of red pepper flakes to the chimichurri sauce.

Keywords: Black Bean Salad, Chimichurri, Vegan Salad, No-Cook Salad, Healthy Side Dish