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.
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.
https://theviewfromgreatisland.com/7-bean-salad-with-chimichurri-dressing-recipe/ February 5, 2020