Main Course
Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad
30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe I used…
- Ready 25 minutes
- Serves 3
- Prep 10 minutes
- Cook 15 minutes
I used to make variations of my black bean Chimichurri wraps with different beans or different spices frequently through summers. This summer I have been eating coconut chutney over everything, dressing roasted veggies, adding to chickpea or bean salad bowls to dress, and as a side with most dals. So this week I changed the game and whipped up this refreshing bowl with parsley chimichurri. The chimichurri sauce is flavorful, garlicky and goes so well with the black beans. It also works great over roasted sweet potatoes.
The sweet potatoes and corn are cooked. Then tossed with the beans and veggies of choice and salt, cumin and pepper. Add some chipotle pepper for added heat and smoky zing. Pour generous amount of chimichurri, toss and done. This bowl comes together quickly, within 30 Minutes! & 14 g of Protein per Serving. When in a hurry, who wants to put things in wrap? Just add everything to a bowl, dress and serve, or make wraps with some crunchy greens. Whats your favorite Bean Salad this summer?
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More Summer meals from the blog
- Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing GF – This baked tofu is perfect on many salads
- Curried Sweet Potato Lentil Salad GF. A favorite
- Quinoa Arugula Mediterranean Salad. GF
- Firecracker Chickpea Salad with Thai peanut dressing GF So filling
- Tabbouleh Pasta Salad. SF
- Southwestern Pasta Black Bean Salad. a Picnic staple
Chop up the veggies, combine with beans and roasted veggies in a large bowl.
I have been adding Nutrition calculation and metric measures to the recipes using a new Widget. Let me know if you see any major errors.
Add chimichurri, toss. Taste and adjust salt and flavor.
VegNews Veggie Awards are open for voting! My blog and the upcoming book are both nominated! Do drop by to vote for you favorite Vegan blogs, websites, books, brands, ice creams and such.
Also, catch me on my Instagram stories making some veggie fritters for a wrap, Gluten-free Cinnamon rolls in a mug testing, and garlic cajun pasta dinner.
Serve!
Recipe
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Soy-free Recipe
- Serves 3
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
Salad:
- 15 oz can Black beans, drained or 1.5 cups cooked
- 1/2 cup corn, fresh or frozen
- 1 to 2 cup cubed sweet potato (boiled or baked)
- 1/2 cup chopped onion
- 1 jalapeno or 1/4 bell pepper finely chopped
- salt and cumin to taste
- a generous dash of black pepper
Chimichurri:
- one bunch parsley
- 1/4 cup basil (packed) (optional, or use cilantro)
- 6 to 8 cloves of garlic, more the merrier
- 2 tbsp extra virgin olive oil
- juice of 1 lime
- 1 tsp vinegar (apple cider or balsamic or red wine vinegar)
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp onion (optional)
Instructions
- 1
Chop the veggies and add to a large bowl with the black beans.
- 2
Cook the cubed Sweet Potato and Corn: Bring to a boil in a medium saucepan then keep boiling for 5 minutes. Drain, cool for 2 minutes and use. Alternatively, toss with a tsp of oil and a pinch of salt. Bake at 400 degrees F for 15 minutes or until the potatoes are tender to preference (time will depend on the size of the potato cubes). Cool for 5 mins and add to the bowl with the beans.
- 3
Add salt, cumin (1/2 tsp or more) and black pepper to the bowl and toss well. I also add 1/4 tsp chipotle pepper for additional smoky flavor at times.
- 4
Make the Chimichurri sauce: Blend the ingredients under the sauce in a small blender with a few tbsp of water until smooth and creamy. Add 1-2 tbsp water to begin with and add more if needed. Taste and adjust salt, tang(lime). Add a pinch of sugar or maple to balance if needed. Store the sauce in an airtight contaainer refrigerated for upto 4 days.
- 5
Add some of the chimichurri sauce to the large bowl. Toss to combine. Taste and adjust, salt, flavor and sauce. Once dressed to preference, serve as is or with warmed tortillas to make tacos or wraps.
Notes
To make this oil-free, use tahini. If using more veggies such as cauliflower, broccoli, carrots, radish or other root vegetables, roast them with the sweet potatoes tossed in oil, salt, cumin and pepper for 25 to 30 minutes, cool and add to the bowl. Nutrition is approx value for 1 of 3 serves using all of the chimichurri.
Nutrition
- Calories337 kcal
- Carbohydrates47 g
- Protein14 g
- Fat10 g
- Saturated Fat1 g
- Sodium392 mg
- Potassium708 mg
- Fiber14 g
- Sugar3 g
- Vitamin A6405 IU
- Vitamin C8 mg
- Calcium52 mg
- Iron3.4 mg
