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7 Bean Salad with Chimichurri Recipe

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4.1 from 10 reviews

A vibrant and protein-packed 7 Bean Salad tossed with fresh and zesty chimichurri sauce. This colorful dish combines a variety of cooked beans with chopped vegetables, making it a healthy, flavorful, and easy-to-prepare salad that can be served as a side or a light meal. Perfect for meal prep, picnics, or potlucks, and keeps well refrigerated for several days.

Ingredients

Salad Ingredients

  • 1 cup cooked or canned black beans, drained and rinsed
  • 1 cup cooked or canned blackeyed peas, drained and rinsed
  • 1 cup cooked or canned red kidney beans, drained and rinsed
  • 1 cup cooked or canned small white beans, drained and rinsed
  • 1 cup cooked or canned garbanzo beans (chickpeas), drained and rinsed
  • 1 cup cooked or canned aduki beans, drained and rinsed
  • 1 cup frozen edamame beans, defrosted
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped colorful bell peppers (any colors)
  • 1/2 cup finely chopped tomatoes
  • Salt to taste
  • Fresh cracked black pepper to taste

Chimichurri Sauce

  • 1 batch chimichurri sauce (prepared separately, extra for tossing)

Instructions

  1. Combine Salad Ingredients: In a large bowl, add all the beans, defrosted edamame, finely chopped red onion, bell peppers, and tomatoes. Mix gently to distribute the ingredients evenly.
  2. Toss with Chimichurri Sauce: Pour enough chimichurri sauce over the bean mixture to coat and moisten everything without saturating it. Toss carefully to combine all flavors evenly.
  3. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve. This chilling allows the flavors to meld together beautifully.
  4. Final Toss before Serving: Just before serving, give the salad a gentle toss. If needed, add a little more chimichurri sauce to freshen the flavor and consistency.
  5. Storage: Store the salad covered in the refrigerator. It will keep well for several days, making it ideal for meal prep or leftovers.

Notes

  • Use canned beans for convenience, but rinse them well to reduce sodium content and remove the canning liquid taste.
  • The frozen edamame adds a fresh pop of color and texture—make sure to defrost fully before adding.
  • Chimichurri sauce can be homemade or store-bought; homemade with fresh herbs will elevate the flavor dramatically.
  • This salad is versatile; feel free to swap out or add other beans according to your preference.
  • Best served chilled but can be enjoyed at room temperature if needed.
  • For an extra protein boost, add cooked quinoa or grilled chicken on the side (note: will change dietary classification).

Find it online: https://cookedbygrace.com/7-bean-salad-with-chimichurri-recipe/