Easy Chimichurri Three Bean Salad
An easy-to-make three bean salad made with black beans, chickpeas, and kidney beans tossed in a delicious chimichurri vinaigrette.
Have you ever roomed with a stranger? I have.
Two years ago, I met my friend, Molly from Spices In My DNA, in person, in Orlando, after only being Instagram friends. I know.
I got tickets to BlogHer (a blog conference) and asked her if she wanted to come with me. She agreed and we literally bunked together! Only in this world would 2 people meet on a social media platform and end up rooming in a hotel room for work. Haha!
But I knew that Molly wasn’t just a stranger. She was a great friend and support system. Still is! She listens, empathizes, and becomes your biggest cheerleader no matter what. Why am I telling you all this? Because she birthed a cookbook and I want to celebrate this amazing achievement on the blog today!
This is her new cookbook, Eat More Plants!
To know Molly is to know that she (A) has an incredible work ethic, one that I truly admire, and (B) loves veggies! Molly not only created this masterpiece of a cookbook full of plant-based entree, appetizer, drink, and dessert recipes but she also photographed every single photo while continuing to post THREE times a week on her blog! Yeah, she is seriously no joke.
This book is full of delicious recipes like this Chimichurri Three Bean Salad which was incredibly easy-to-make!
How To Make Chimichurri Three Bean Salad
First things first, you add vinegar, lemon juice, garlic, jalapeño, parsley, cilantro, oregano, oil, salt, and black pepper into a food processor and blend until smooth. This is a classic chimichurri sauce and it’s perfect.
To make the salad, combine the chickpeas, black beans, kidney beans, bell pepper, jalapeño, onion, salt, and black pepper in a large bowl. Add 3/4 to 1 cup of the chimichurri, and stir to combine. Adjust the seasonings as needed but it was pretty perfect to me.
This chimichurri three bean salad recipe was SO GOOD. I cannot say enough good things about it. I hope you guys go grab Molly’s cookbook. She’s poured her heart and soul into Eat More Plants. I can’t wait until you guys see it!
Chimichurri Three Bean Salad
Ingredients
Chimichurri Sauce
- 1/3 cup red wine vinegar
- Juice from 1 lemon
- 2 cloves garlic
- 1/2 medium jalapeño, seeds and ribs removed, finely chopped
- 3/4 cup packed fresh flat-leaf parsley
- 1 cup packed fresh cilantro
- 2 tablespoons finely chopped fresh oregano
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
Three Bean Salad
- 2 cans chickpeas, (15-ounces each) drained and rinsed
- 1 can black beans, (15-ounce can) drained and rinsed
- 1 can kidney beans, (15-ounce can) drained and rinsed
- 1 medium yellow bell pepper, diced
- 1 medium jalapeño, seeds and ribs removed, finely chopped
- 1/2 cup diced red onion
- 1/4 teaspoon salt, plus more as needed
- 1/4 teaspoon black pepper, plus more as needed
Instructions
- To make the chimichurri, combine the vinegar, lemon juice, garlic, jalapeño, parsley, cilantro, oregano, oil, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth. Season to taste with additional salt and black pepper, if desired.
- To make the salad, combine the chickpeas, black beans, kidney beans, bell pepper, jalapeño, onion, salt, and black pepper in a large bowl. Add 3/4 to 1 cup of the chimichurri, and stir to combine. Season to taste with additional salt and black pepper, if desired. Serve and enjoy!
Reminds me a lot of cowboy caviar! Very good, my modifications: only 1 can of chickpeas, halved the oil, minimal salt and used about 1/2 tbs of dried oregano