chimichurri dense bean salad recipe

Written ByJenny Smyth Posted on
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The Best chimichurri dense bean salad recipe

I’m so excited to share this chimichurri dense bean salad recipe with you all. I’ve been making it for years, and it’s a staple in our household.

My kids love it, and it’s perfect for potlucks, family gatherings, or just a quick and easy weeknight meal. The best part is that it’s incredibly easy to make and can be prepared in under 30 minutes.

The key to this recipe is the chimichurri sauce, which is a classic Argentinean herb and vinegar-based condiment that adds a depth of flavor to the dish. It’s made with parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil.

The combination of flavors is simply amazing and pairs perfectly with the dense beans. The beans are cooked until they’re tender but still hold their shape, then they’re mixed with the chimichurri sauce and served.

It’s a game-changer for anyone who loves beans and herbs in their cooking. My family asks for this salad all the time, and I’m happy to oblige because it’s just that good.

Plus, it’s packed with nutrients from the beans and herbs, making it a great choice for a healthy meal option.

Chimichurri Dense Bean Salad

4.5 from 1547 votes

A hearty, protein-packed salad featuring creamy beans tossed in a vibrant chimichurri sauce. This dish is perfect as a main course or a substantial side, offering bold flavors and satisfying textures.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chimichurri

1 cup fresh parsley, finely chopped
1/4 cup fresh oregano, finely chopped
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad

2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/4 cup Kalamata olives, halved
2 tablespoons capers, drained

👨‍🍳Directions

1Prepare the chimichurri by combining the finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a small bowl.
2Stir until all ingredients are well incorporated, then set aside to allow the flavors to meld for at least 5 minutes.
3In a large salad bowl, combine the drained cannellini beans, chickpeas, halved cherry tomatoes, diced red onion, diced cucumber, halved Kalamata olives, and capers.
4Toss gently to distribute the ingredients evenly.
5Pour the prepared chimichurri over the bean mixture and stir until all components are thoroughly coated.
6The salad should look glossy and aromatic, with the herbs clinging to the beans and vegetables.
7Let the salad sit at room temperature for 10 minutes to allow the beans to absorb the chimichurri flavors.
8Serve immediately or refrigerate for up to 2 days, bringing to room temperature before serving for best taste.

🔧Equipment

Mixing bowl
Chef’s knife
Cutting board
Measuring cups and spoons
Large salad bowl
Serving spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 15g

📝Notes

For a milder chimichurri, reduce the red pepper flakes to 1/4 teaspoon. This salad keeps well in the refrigerator and tastes even better the next day as the flavors deepen.

Watch Video Of How Chimichurri Dense Bean Salad Works

This chimichurri dense bean salad recipe is always a good idea for any occasion and works well for family gatherings because it’s easy to make ahead of time and can be refrigerated until serving.

The flavors meld together perfectly after being stored in the fridge overnight.

It’s also incredibly healthy due to the high fiber content from the beans and antioxidants from the herbs used in the chimichurri sauce.

❓ Frequently Asked Questions About Chimichurri Dense Bean Salad

Q: What is chimichurri?

Chimichurri is a condiment originating from Argentina made from parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil.

Q: Can I make chimichurri ahead of time?

Yes, you can make chimichurri ahead of time and store it in an airtight container in the refrigerator for up to 1 week.

Q: Can I use canned beans instead of cooking dried beans?

Yes, you can use canned beans as a substitute for dried beans if you prefer.

Q: How do I store leftover salad?

You can store leftover salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I serve this salad at room temperature or does it need to be refrigerated?

This salad can be served at room temperature or refrigerated until serving.

Q: Is this salad suitable for vegetarians?

This salad is suitable for vegetarians as long as you use vegetable broth instead of chicken broth if specified in the recipe.

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