Black Bean Chimichurri Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/black-bean-chimichurri-salad-recipe/
