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