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Chimichurri Bean Salad

beans, produce, and a blend of herbs and spices make a delicious main dish salad
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Prep Time 39 mins
Course Salad
Servings 4

Ingredients
  

Bean Combination - choose any or all:

  • 1/2 can black beans
  • 1/2 can kidney beans
  • 1/2 can great northern beans
  • 1/2 can garbanzo beans
  • 8 oz frozen edamame steamed, cooled, and removed from pods

Salad Ingredients

  • 1/4 c red onion diced small
  • 1/2 c bell peppers any color, diced
  • 1 c grape tomatoes halved
  • 1/2 c frozen corn

Chimichurri Spice Mix

  • 1 t dried basil
  • 1 t dried oregano
  • 1 t dried thyme
  • 1 t garlic powder
  • 1/4 t cayenne pepper
  • 1/2 t salt

Finish Chimichurri Sauce

  • 1/4 c cilantro leaves
  • 2 T olive oil
  • 1 T red wine vinegar
  • 1 T lime juice
  • 2 T honey

Optional Protein

  • 2 seasoned, grilled boneless chicken thighs
  • 1 seasoned, grilled sirloin steak cut into strips

Instructions
 

  • Choose your preferred beans. For a small batch, use partial cans and then utilize the remaining beans for chili soup, a side dish, or to top a green salad. Feel free to select just two types of beans and use the full can of each.
  • Drain beans and place into a large bowl.
  • Add salad ingredients: onion, peppers, tomatoes, and corn
  • Combine spices in quantities above (or 1 1/2 Tablespoons bulk Chimichurri Spice Mix - recipe below) with ingredients in the Finish Sauce list and whisk to thoroughly combine and make a thick sauce.
  • Add to beans and vegetables, stir to coat with sauce, and refrigerate until ready to eat.
  • Top with either warm or cooled grilled meat, if desired.