30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe
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?
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.
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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!
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Ingredients
Salad:
- 15 oz can Black beans, drained or 1.5 cups cooked
- 1/2 cup (72.5 g) corn, fresh or frozen
- 1 to 2 cup (133 g) cubed sweet potato boiled or baked
- 1/2 cup (80 g) 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 (6 g) 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 (0.5 tsp) dried oregano
- 1/4 tsp (0.25 tsp) salt
- 1/4 tsp (0.25 tsp ) black pepper
- 1 tbsp onion optional
Instructions
- Chop the veggies and add to a large bowl with the black beans.
- 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.
- 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.
- 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.
- 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
Nutrition
Shannon says
August 17, 2017 at 7:08 pmThis sounds so delicious and refreshing for summer! Also, I’m loving the outdoor lighting. It looks great.
Richa says
August 17, 2017 at 8:28 pmThanks Shannon! Its the indoor sun which streams into my photography room lighting up half of it after 4. Soon it will be hiding behind the clouds and i’ll be cursing shorter days. 🙂
Merula says
August 18, 2017 at 8:57 amHi Risha this looks tasty, I’m gonna give it a try soon! I love your blog and recipes.
I have just started my own foodblog and I was wondering if you want to share where you got your recipe template from? If you could help me out, that would be awesome! I will let you know how my salad turns out.
I hope to hear from you!
Richa says
August 18, 2017 at 11:50 amIts foodie pro https://feastdesignco.com/product/foodie-pro-2/
Kirti says
August 18, 2017 at 5:08 pmRead it and I am trying it… slowly getting hang of all your recipes.
Jo says
August 19, 2017 at 2:59 amMy hubby can’t have processed oils can I sub 2 T nut butter?
Love your recipes.
Thank you so much.
Richa says
August 19, 2017 at 11:39 amyes, almond butter or tahini should work.
Jo says
August 20, 2017 at 6:02 amYes, the tahini worked deliciously….thank you again.
Cassie Autumn Tran says
August 19, 2017 at 7:56 pmLooks like a really unique and delicious salad! I bet that it tastes great in a lettuce wrap, too!
Elaine Kelly says
September 11, 2017 at 12:14 pmI should have read to the end of the recipe. I put ALL the sauce on my salad and boy was it hot! How much of it do you normally use? I love the colours and textures of this dish. Thank you so much. Might try it in a lettuce leaf wrap for lunch tomorrow. Love how easy it is to make.
Richa says
September 11, 2017 at 2:01 pmIt shouldnt be too hot. Maybe the jalapeno? Add some avocado to balance the heat.
Carol says
May 5, 2019 at 1:04 pmRaw garlic can give the hot sensation, at least to me. My first taste was pretty powerful! But I loved it as I love garlic. Maybe reduce it a bit next time?
Carol says
May 5, 2019 at 1:01 pmWow. This was great. I overcooked the potatoes a bit so I layered it rather than mixing it all up. Very garlicky, but we love that. May reduce the garlic when I make it for friends/family. And I will! Great summer recipe. Served with a crispy fried brown rice, kale, chickpea and hummus burger made from leftovers
Richa says
May 5, 2019 at 11:17 pmYes the garlic breath can be tricky. Also depends on the size of the cloves and the freshness. Older garlic has a stronger smell while new is more flavor and less smell esp if the blended mixture doesnt sit for too long.
Doug says
July 27, 2020 at 11:15 amPerfect for summer. I roasted the sweet potatoes and fresh corn early and let them cool, and then assembled. I used bell pepper to keep it cool, and the chimichurri sauce was so refreshing with the parsley, cilantro and lime. It was filling but didn’t seem heavy. It would be great to make to take to a picnic, should we be able to again!
Richa says
July 27, 2020 at 1:27 pmAwesome