Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
3
-
Calories
337 kcal
-
Course
Main Course, Salad
-
Cuisine
Vegan, gluten-free
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Report
Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Soy-free Recipe
Share:
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
- 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 Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
47g
(16%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
392mg
(16%)
Potassium
708mg
(20%)
Fiber
14g
(56%)
Sugar
3g
(6%)
Vitamin A
6405IU
(128%)
Vitamin C
8mg
(9%)
Calcium
52mg
(5%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 392mg | 16% |
| Potassium | 708mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 3g | 6% |
| Vitamin A | 6405IU | 128% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
Chimichurri Sweet Potato Black Bean Quesadilla - 10 min
Mexican, Vegan, gluten-free
5.0
(21 reviews)
Instant Pot Black Eyed Pea Curry with Potato and Cauliflower
Indian, Vegan, gluten-free, Soy-free
5.0
(27 reviews)
