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Chimichurri Black Bean Salad

An easy, vibrant salad with black beans, fresh veggies, and a garlicky chimichurri dressing ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans black beans, drained and rinsed 15 ounces each
  • 1 cup corn kernels, fresh, canned, or frozen and thawed
  • 1 piece red bell pepper, diced
  • 1 piece cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 piece avocado, diced or 1/3 cup crumbled feta as a substitute
Chimichurri Dressing
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, grated or minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Whisk together the chimichurri dressing by combining the chopped parsley, olive oil, red wine vinegar, grated garlic, dried oregano, red pepper flakes, salt, and pepper in a large mixing bowl.
  2. Rinse the black beans in a colander and add them to the bowl with the chimichurri dressing. Toss gently to coat.
  3. Dice the red bell pepper, cucumber, and thinly slice the red onion. Add the corn kernels.
  4. Fold all diced vegetables and corn into the bowl with the marinated beans and dressing.
  5. If using avocado, gently fold it in just before serving. If using feta, crumble it over the top instead.
  6. Transfer to a serving bowl or platter and garnish with extra parsley if desired.
  7. Serve immediately or refrigerate for up to 3 days, stirring before serving.

Notes

To enhance flavors, make the dressing ahead of time and allow it to sit. This salad pairs well with grilled proteins or can serve as a side dish for many meals.