• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free

    Black Bean Salad with Chimichurri – Summer Bean Sweet Potato Corn Salad

    Published: Aug 17, 2017 by Richa 18 Comments

    Jump to Recipe   Print Recipe

    30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe

    30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    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?

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    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. 

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com


    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.

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    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!

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com
    Print Recipe
    4.80 from 5 votes

    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
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course, Salad
    Cuisine: Gluten-free, Vegan
    Servings: 3
    Calories: 337kcal
    Author: Vegan Richa

    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

    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

    Nutrition Facts
    Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
    Amount Per Serving
    Calories 337 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 392mg17%
    Potassium 708mg20%
    Carbohydrates 47g16%
    Fiber 14g58%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 6405IU128%
    Vitamin C 8mg10%
    Calcium 52mg5%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « 35 Kid Friendly Vegan Recipes
    Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese Sauce »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ev

      July 23, 2021 at 12:45 am

      I made a triple batch of this recipe last night.

      one to deliver to family with a new infant
      one to serve to visitors tonight
      and one to take to a beach picnic on Saturday.

      Tonight we ate it in corn tortillas, with fresh greens.
      Really nice dish, I think the triple batch will disappear pretty quickly

      Reply
      • Richa

        July 23, 2021 at 5:22 pm

        Yay

        Reply
    2. Doug

      July 27, 2020 at 11:15 am

      5 stars
      Perfect 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!

      Reply
      • Richa

        July 27, 2020 at 1:27 pm

        Awesome

        Reply
    3. Carol

      May 05, 2019 at 1:01 pm

      5 stars
      Wow. 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

      Reply
      • Richa

        May 05, 2019 at 11:17 pm

        Yes 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.

        Reply
    4. Elaine Kelly

      September 11, 2017 at 12:14 pm

      4 stars
      I 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.

      Reply
      • Richa

        September 11, 2017 at 2:01 pm

        It shouldnt be too hot. Maybe the jalapeno? Add some avocado to balance the heat.

        Reply
      • Carol

        May 05, 2019 at 1:04 pm

        Raw 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?

        Reply
    5. Cassie Autumn Tran

      August 19, 2017 at 7:56 pm

      Looks like a really unique and delicious salad! I bet that it tastes great in a lettuce wrap, too!

      Reply
    6. Jo

      August 19, 2017 at 2:59 am

      My hubby can’t have processed oils can I sub 2 T nut butter?
      Love your recipes.
      Thank you so much.

      Reply
      • Richa

        August 19, 2017 at 11:39 am

        yes, almond butter or tahini should work.

        Reply
        • Jo

          August 20, 2017 at 6:02 am

          5 stars
          Yes, the tahini worked deliciously….thank you again.

          Reply
    7. Kirti

      August 18, 2017 at 5:08 pm

      5 stars
      Read it and I am trying it… slowly getting hang of all your recipes.

      Reply
    8. Merula

      August 18, 2017 at 8:57 am

      Hi 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!

      Reply
      • Richa

        August 18, 2017 at 11:50 am

        Its foodie pro https://feastdesignco.com/product/foodie-pro-2/

        Reply
    9. Shannon

      August 17, 2017 at 7:08 pm

      This sounds so delicious and refreshing for summer! Also, I’m loving the outdoor lighting. It looks great.

      Reply
      • Richa

        August 17, 2017 at 8:28 pm

        Thanks 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. 🙂

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa