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