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.
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.
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn 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
- 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
- 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.