Black Bean Chimichurri Salad Recipe

Introduction

This Black Bean Chimichurri Salad is a vibrant and fresh dish that combines hearty black beans with a zesty chimichurri sauce. It’s perfect as a light side or a healthy snack, offering a delightful burst of flavor with every bite.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil

Instructions

1. Step 1: In a medium bowl, combine the black beans, chopped parsley, and minced garlic.
2. Step 2: Drizzle olive oil over the mixture and stir well to coat everything evenly.
3. Step 3: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
4. Step 4: Serve chilled as a refreshing side dish or light lunch.

Tips & Variations

• Add a squeeze of fresh lemon or lime juice for extra brightness.
• Include chopped red onion or cherry tomatoes for more texture and color.
• Use cilantro instead of parsley if you prefer a slightly different herbaceous note.
• For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled, so no need to reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but make sure to soak and cook the dried beans thoroughly before using them in the salad to ensure they are tender.

Is this salad suitable for meal prep?

Absolutely! It keeps well in the refrigerator and actually tastes better after the flavors have had time to develop, making it ideal for meal prep.

Black Bean Chimichurri Salad Recipe

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★★★★★

4.7 from 58 reviews

A fresh and vibrant Black Bean Chimichurri Salad combining protein-rich black beans with a zesty, herbaceous chimichurri sauce made from parsley, garlic, and olive oil. Perfect as a refreshing side or light meal served chilled.

• Author: Dylan
• 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 Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the Ingredients: Drain and rinse the black beans thoroughly to remove any excess sodium and canning residues. Finely chop the fresh parsley and mince the garlic cloves to ensure fresh flavors in the chimichurri sauce.
2. Make the Chimichurri: In a mixing bowl, combine the chopped parsley, minced garlic, and olive oil. Stir well to emulsify the mixture and allow the flavors to meld together.
3. Mix the Salad: Add the rinsed black beans into the bowl with the chimichurri sauce. Toss gently to coat the beans evenly with the flavorful herb mixture.
4. Season and Chill: Season the salad with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to let the flavors develop and serve chilled for the best taste experience.

Notes

• For added freshness, you can include a squeeze of fresh lemon or lime juice in the chimichurri.
• This salad can be served as a side dish or a light vegetarian main course.
• Use fresh parsley for the best flavor; flat-leaf parsley is preferred.
• Adjust garlic quantity based on your preference for pungency.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: black bean salad, chimichurri, vegan salad, no-cook salad, healthy side dish, Latin American salad