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.
Servings: 8
Ingredients
dressing
salad
- 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
Instructions
- 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.
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.
Nutrition
Calories: 222 kcal · Carbohydrates: 41 g · Protein: 14 g · Fat: 1 g · Saturated Fat: 0.2 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 0.2 g · Sodium: 3 mg · Potassium: 709 mg · Fiber: 14 g · Sugar: 2 g · Vitamin A: 369 IU · Vitamin C: 15 mg · Calcium: 73 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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