7 Bean Salad with Chimichurri Dressing

colorful 7 bean salad

7 Bean Salad with Chimichurri Dressing ~ why should steak get all the perks? This healthy bean salad takes full advantage of the jolt of flavor you’ll get from my favorite garlicky herb sauce.

7 bean salad with chimichurri

Chimichurri sauce makes a brilliant dressing for bean salad

Since I have so many great bean salads on the blog already, I know I have to do something different to grab your attention. Bean salads are generally tossed with an oil and vinegar based dressing, I have no arguments with that. But Chimichurri sauce is a classic Argentinian sauce made with fresh herbs, garlic, olive oil, and vinegar. The flavor just explodes in your mouth and it really wakes up a bean salad. If you want to see it in action check out my Chimichurri Shrimp or my Steak Fajita Bowls with Chimichurri Sauce. 

7 bean salad with chimichurri dressing in a small jar with fork

Research identifies beans as the key to living longer.

That’s fine by me, beans are one of my favorite foods, and my 7 bean salad with chimichurri is a delicious way to introduce more healthy beans into your menu. Depending on what I’ve got around I will mix canned and dried beans in any number of combinations. This time I cooked black beans and blackeyed peas from dried, while the other beans were canned, or in the case of the edamame, frozen. I especially like the range of textures I get when I mix dried beans with canned, the canned tend to be softer while the dried still retain some firmness

mix of beans for bean salad

Beans for 7 bean salad

My mix provides lots of variety in shape, size, color, and texture…

  • dried black beans
  • dried blackeyed peas
  • canned red kidney beans
  • canned small white beans
  • canned garbanzo beans
  • canned aduki beans
  • frozen edamame beans

dressing a 7 bean salad with chimichurri sauce

Beans fill you up and keep you feeling full longer

Bean salad can serve as a side for dinner, or a healthy lunch. And you could do worse than a small bowl of bean salad for a mid-afternoon snack.

7 bean salad

Winter eating doesn’t have to mean  giving up on fresh produce…

My Sugar Bombs™ grape tomatoes come from Mexico and they’re amazing. I can always find great small tomato varieties like this, and cherry tomatoes, at my supermarket all year round. I use them raw but often cook them, which pulls even more flavor out. I’ll use them for my Easy Whitefish with Burst Cherry Tomatoes and Basil and my Bucatini with Burst Tomatoes at least one or twice every winter. The colors are stunning!

Colorful peppers are always available year round, and if you buy bags of mini peppers, you’ll get multiple colors to play with.

fresh tomatoes on the vine

colorful 7 bean salad
4.29 from 7 votes

7 Bean Salad with Chimichurri

7 Bean Salad with Chimichurri Dressing ~ why should steak get all the perks?  My healthy bean salad takes full advantage of the jolt of flavor from this garlicky herb sauce.
Course Salad
Cuisine American
Prep Time 20 minutes
Yield 8 servings
Author Sue Moran



  • 1 cup cooked or canned black beans
  • 1 cup cooked or canned blackeyed peas
  • 1 cup cooked or canned red kidney beans
  • 1 cup cooked or canned small white beans
  • 1 cup cooked or canned garbanzo beans
  • 1 cup cooked or canned aduki beans
  • 1 cup frozen edamame beans, defrosted
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped colorful bell peppers
  • 1/2 cup finely chopped tomatoes
  • salt and fresh cracked black pepper to taste


  • Add all the salad ingredients to a large bowl and toss with enough chimichurri sauce to moisten everything, but not drown it.
  • Chill the salad, covered, until ready to serve. Toss with a little more dressing before serving if needed.
  • The salad will keep several days in the refrigerator.

Cook's notes

You can use canned beans, or dried for this salad.  For better texture I like to mix the two types.  Dried beans will be firmer and chewier, while canned will be softer.
Your leftover chimichurri sauce can be slathered on steak, chicken, or fish.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    April 16, 2022 at 2:01 am

    Do you need to cook the edamame before tossing with the salad? I thought raw soy was not a good thing.

    • Reply
      Sue Moran
      April 16, 2022 at 5:20 am

      There’s confusion on this issue, but most sources I checked say it’s fine to eat frozen shelled edamame beans without further cooking. Frozen edamame beans are already partially cooked before they are frozen. If you feel better you can heat them up in the microwave and then cool before using in the salad.

  • Reply
    Tessa Taylor
    February 6, 2020 at 12:36 pm

    Non recipe question, sorry! Where did you get those glass jars? I love them!

    • Reply
      February 6, 2020 at 1:32 pm

      I use my favorite Weck jars, Tessa. I link to them all the time, they come in lots of sizes and shapes. They’re German canning jars and you can get them on Amazon. (This is an affiliate link)

  • Reply
    Donna Oliphint
    February 5, 2020 at 12:36 pm

    What brand black bean do you use? I’ve tried several canned and dried, but they’re always a purplish brown color. Thanks for the recipe! It looks delicious.

    • Reply
      February 5, 2020 at 6:15 pm

      I know just what you mean Donna, and when I have the time I cook my black beans from dried, which I did for this salad. I generally buy S&W beans but the black ones are disappointing.

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