This chimichurri black bean salad gives you a fresh, protein-rich, and flavor-packed meal that’s easy to make, perfect for meal prep, and delicious as a side or light lunch.
For more filling salads with black beans, try our black bean corn salad, Mexican cucumber salad, or cowboy caviar.
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Why you’ll love our Chimichurri Black Bean Salad!
This chimichurri black bean salad is fresh, colorful, and full of satisfying texture. Black beans provide plant-based protein and fiber, while corn, cucumber, bell pepper, and red onion add crunch, sweetness, and plenty of everyday vegetables. 🥗
The homemade chimichurri dressing brings everything together with parsley, olive oil, red wine vinegar, garlic, oregano, and a gentle kick from red pepper flakes. It tastes bright and lively without feeling heavy.
Louise and I had it for lunch with roasted salmon and boiled farro, and it made a balanced, nourishing meal that was both filling and refreshing. 🐟 You can also serve it with grilled tofu, chicken, grains, or crusty bread.
Add diced avocado for creaminess, or use feta instead for a salty finish. For meal prep, store the salad without avocado and add it shortly before serving. Simple, nutritious, and ready in minutes, it is an easy choice for warm-weather lunches, potlucks, or healthy weeknight meals. 🌿
P.S. Looking for more easy salads with beans? Check out our dense bean salad, Mexican bean salad bowl, or Greek bean salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Black beans: Canned black beans make this easy chimichurri black bean salad quick and convenient. Cooked dried black beans work just as well; rinse and drain either before using.
- Corn: Fresh, frozen, or canned corn all work. Grilled corn adds a smoky flavor.
- Red bell pepper: Adds sweetness and crunch. Orange or yellow bell peppers are great substitutes.
- Cucumber: Mini, English or Persian cucumbers stay crisp longer, but regular cucumbers work if you scoop out the seeds.
- Red onion: Brings a sharp bite. Swap with shallots or sliced green onions for a milder flavor.
- Parsley: Flat-leaf parsley gives chimichurri its classic taste. Cilantro or a mix of parsley and mint also works.
- Extra virgin olive oil: The base of the dressing. Avocado oil is a good alternative with a mild flavor.
- Red wine vinegar: Adds brightness. Use white wine vinegar, sherry vinegar, or fresh lime juice instead.
- Garlic: Fresh garlic gives the dressing bold flavor. If you’re sensitive to garlic, replace it with a little garlic-infused olive oil or extra dried oregano.
- Dried oregano: A chimichurri essential. Italian seasoning or fresh oregano are good substitutes.
- Red pepper flakes: Adjust to taste or leave them out for a milder summer black bean salad.
- Avocado: Adds creaminess. Swap with crumbled feta, diced mango, or leave it out for a lighter finish.
How to Make Chimichurri Black Bean Salad
Step 1. Make the chimichurri dressing
In a large mixing bowl, add the finely chopped parsley, extra virgin olive oil, red wine vinegar, grated garlic, dried oregano, salt, black pepper, and red pepper flakes. Stir well until combined.
Drain and rinse the black beans well, then shake off as much excess water as possible before adding them to the bowl. Toss until evenly coated with the dressing and let them marinate while you prepare the vegetables, about 10 minutes. This gives the beans time to absorb the bright, herby flavors without watering down the dressing.
Step 2. Chop the vegetables
Dice the red bell pepper, cucumber, and red onion into small, bite-size pieces. If using fresh corn, simply cut the kernels off the cob. If using frozen corn, thaw it first. If using canned corn, drain it well. Add everything to the bowl with the marinated black beans and toss until evenly coated with the dressing.
Step 3. Finish and serve
Fold in the diced avocado just before serving to keep it fresh and creamy. If you prefer, top the salad with crumbled feta instead.
Taste and adjust with more salt, black pepper, red wine vinegar, or red pepper flakes if needed. Serve right away, or chill for 30 minutes to let the flavors meld. Enjoy on its own, with grains, or as a side for grilled vegetables, fish, chicken, or tofu.
Tips
- Drain the beans really well: After rinsing the black beans, shake off as much water as possible or let them drain in a colander for a few minutes. Dry beans absorb the chimichurri better and keep the dressing from becoming watery.
- Marinate the beans first: Toss the black beans with the chimichurri before adding the vegetables. Even 10 minutes gives the beans time to soak up the bright, garlicky dressing.
- Cut the vegetables small: Dice the cucumber, bell pepper, and onion into similar-sized pieces so every forkful gets a little bit of everything.
- Use fresh sweet corn when it’s in season: Raw kernels cut straight from the cob are crisp, juicy, and naturally sweet. Frozen or canned corn are excellent year-round alternatives.
- Add the avocado just before serving: This keeps it green and creamy. If you’re meal prepping, store it separately until you’re ready to eat.
- Adjust the heat to your taste: Chimichurri should have a gentle kick, but you can reduce or increase the red pepper flakes depending on your preference.
- Taste before serving: A final pinch of salt or an extra splash of red wine vinegar can make all the flavors pop.
- Let it rest if you have time: Chilling the salad for 20 to 30 minutes helps the flavors meld together while keeping the vegetables crisp.
- Serve it your way: Enjoy it as a light lunch, pair it with grilled fish, chicken, or tofu, or spoon it over cooked grains like farro or quinoa for a heartier meal.
Frequently Asked Questions
Chimichurri is a fresh, uncooked herb sauce from Argentina and Uruguay, traditionally made with parsley, garlic, olive oil, vinegar, oregano, and red pepper flakes. It has a bright, tangy flavor that works beautifully as a dressing for this black bean salad, adding freshness without needing mayonnaise or a creamy sauce.
Yes! In fact, it tastes even better after the flavors have had 20 to 30 minutes to meld. If you’re making it a day ahead, wait to add the avocado until just before serving so it stays fresh and green.
Absolutely. Cook the dried black beans until tender, let them cool, then use them just as you would canned beans. Make sure they’re well drained before tossing them with the dressing so it doesn’t become watery.
Store the salad in an airtight container in the refrigerator for up to 3 days. If you’re using avocado, it’s best to add it just before serving. Give the salad a quick toss before enjoying, as some of the dressing may settle at the bottom.
More Salads and Bowls
- Chimichurri chickpea salad
- Greek lentil salad
- Mediterranean bean salad
- French lentil salad
- Chickpea cucumber salad
- Piccata chickpea salad
- Mediterranean bulgur salad
- Greek quinoa salad
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Chimichurri Black Bean Salad (Ready in 15 Minutes)
Ingredients
- 1 can black beans 15 oz / 400 g can or 1½ cups (230 g) cooked beans – rinsed, drained, and well shaken dry
- 1 cup corn fresh, canned, or frozen
- 1 red bell pepper diced
- 1½ cups cucumber diced
- ¼ cup red onion diced
- 1 avocado diced, substitute ½ cup crumbled feta
Chimichurri Dressing
- ½ cup flat-leaf parsley finely chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic grated
- ½ teaspoon dried oregano
- ¾ teaspoon salt or more to taste, plus black pepper to taste
- ¼ teaspoon red pepper flakes adjust to taste
Instructions
- Make the chimichurri: In a large bowl, stir together ½ cup flat-leaf parsley (chopped), ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 clove garlic, ½ teaspoon dried oregano, ¾ teaspoon salt, ¼ teaspoon red pepper flakes, and black pepper to taste.Rinse and drain 1 can black beans well, then shake off as much water as possible. Add them to the dressing, toss to coat, and let them marinate for 10 minutes while you prepare the vegetables.
- Add the vegetables: Dice 1 red bell pepper, 1½ cups cucumber, and ¼ cup red onion small pieces. Cut the kernels off fresh corn, you'll need about 1 cup corn.Add everything to the bowl with the beans and toss until evenly coated.
- Finish and serve: Fold in the diced avocado just before serving, or top with crumbled feta instead.Taste and adjust the seasoning with more salt, pepper, vinegar, or red pepper flakes if needed. Serve right away or chill for 30 minutes before serving.
Notes
- Black beans → Cooked dried black beans, pinto beans, black eyed peas, chickpeas, or butter beans.
- Corn → Fresh, frozen, canned, or grilled corn. Thaw if using frozen.
- Red bell pepper → Orange or yellow bell pepper, halved cherry tomatoes.
- Cucumber → English, Persian, or seeded regular cucumber.
- Red onion → Shallots or sliced green onions.
- Parsley → Cilantro or a mix of parsley and mint.
- Extra virgin olive oil → Avocado oil.
- Red wine vinegar → White wine vinegar, sherry vinegar, or fresh lime juice.
- Garlic → Garlic-infused olive oil or extra dried oregano.
- Dried oregano → Italian seasoning or fresh oregano.
- Red pepper flakes → Leave them out for a milder salad.
- Avocado → Crumbled feta, diced mango, or omit.
- Drain the beans well to keep the dressing bright, not watery.
- Marinate the beans for 10 minutes for the best flavor.
- Dice the vegetables small so every bite is balanced.
- Use fresh corn in season, or frozen or canned year-round.
- Add the avocado last to keep it fresh and green.
- Adjust the heat with more or less red pepper flakes.
- Taste before serving and add more salt or vinegar if needed.
- Chill for 20–30 minutes if you have time for even better flavor.
- Storage: Refrigerate for up to 3 days. Store the avocado separately and add it just before serving.
Nutrition
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Delicious, easy to make salad, perfect as a meal or a side dish.
superb! I added a tomato and a bit of leafy greens to make it less crunchy, but that is a personal preference. Will make again, thank you <3
superb! I added a tomato and a bit of leafy greens to make it less crunchy, but that is a personal preference. Will make again, thank you <3