A plate with three bean salad tossed in chimichurri sauce
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5 from 1 vote

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.
Total Time15 mins
Course: Appetizer, Snack
Cuisine: American, Latin
Keyword: chimichurri, three bean salad, three bean salad recipe
Servings: 4 servings
Calories: 314kcal
Author: Jamie Silva

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!

Notes

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 22g | Protein: 6.8g | Fat: 23.2g | Saturated Fat: 3.3g | Sodium: 390mg | Fiber: 5.7g | Sugar: 5g