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Easy Fresh Black Bean Salad With Chimichurri

Easy Fresh Black Bean Salad With Chimichurri

This Easy Fresh Black Bean Salad With Chimichurri can be made in minutes, it's filling, healthy, and so fresh and summery!
Prep Time 15 mins
Cook Time 15 mins
Total Time 15 mins
Course Appetizer, Main Course, Salad
Cuisine Mediterranean
Servings 4
Calories 231 kcal


  • Salad:
  • 15 oz can Black beans drained or 1.5 cups cooked
  • 1/2 cup/72.5 g corn fresh or frozen
  • 1 to 2 cup/133 g cubed sweet potato boiled or baked
  • 1 medium-sized onion - chopped
  • 1/4 bell pepper finely chopped
  • 1/2 tsp if cumin
  • salt to taste
  • a generous dash of black pepper
  • Chimichurri:
  • one bunch of fresh parsley
  • 1/4 bunch of cilantro diced
  • 6 to 8 cloves of garlic depending on how garlicky you like your food :D
  • 2 tbsp extra virgin olive oil or water for oil-free version
  • juice of 2 limes or lemons plus zest
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp of maple syrup the maple syrup is there to break through the acidity of the lemon


  • Chop the veggies and add to a large bowl with the black beans.
  • Cook the cubed Sweet Potato: Bring to a boil in a medium saucepan then keep boiling for 5 minutes. Drain, cool for 2 minutes and use. Alternatively, toss with a tsp of oil and a pinch of salt. Bake at 400 degrees F for 15 minutes or until the potatoes are tender to preference (time will depend on the size of the potato cubes). Cool for 5 mins and add to the bowl with the beans.
  • Add salt, cumin (1/2 tsp or more), and black pepper, and corn to the black bean bowl and toss well.
  • Make the Chimichurri sauce: Blend the ingredients under the sauce in a small blender with a few tbsp of water until smooth and creamy. Add 1-2 tbsp water, to begin with and add more if needed. Taste and adjust salt, tang(lime).
  • Add some of the chimichurri sauce to the large bowl. Toss to combine. Taste and adjust, salt, flavor, and sauce. Once dressed to preference, serve as is or with warmed tortillas to make tacos or wraps.


Store the sauce in an airtight container refrigerated for up to 4 days.
And the dressed salad itself will also last for about 4 days in the fridge.


Calories: 231kcal
Keyword blackbean, fresh, glutenfree, Salad, vegan, wfpb
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