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–+ servings
Chimichurri black bean salad served in white bowl on marble countertop.

Chimichurri Black Bean Salad (Ready in 15 Minutes)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can black beans 15 oz / 400 g can or 1½ cups (230 g) cooked beans – rinsed, drained, and well shaken dry
  • 1 cup (170 g) corn fresh, canned, or frozen
  • 1 (170 g) red bell pepper diced
  • 1½ cups (180 g) cucumber diced
  • ¼ cup (40 g) red onion diced
  • 1 avocado diced, substitute ½ cup crumbled feta

Chimichurri Dressing

  • ½ cup (2 handfuls) flat-leaf parsley finely chopped
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) 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

  • 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.
    Step 1 Fresh chimichurri dressing mixed with black beans in a large glass mixing bowl.
  • 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.
    Step 2 Corn, cucumber, peppers, and onion tossed with marinated black beans.
  • 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.
    Step 3 Avocado folded into finished salad before serving in bright natural daylight.
Substitutions
  • 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.
 
 
Tips
  • 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.
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