4.8 from 15 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 Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
3
Calories:
337 kcal
Course:
Main Course, Salad
Cuisine:
Vegan, gluten-free
Ingredients
Salad:
- 15 oz black beans canned, drained or 1.5 cups cooked
- 1/2 cup corn fresh or frozen
- 1 to 2 cup sweet potato boiled or baked, cubed
- 1/2 cup onion chopped
- 1 jalapeno pepper finely chopped, or 1/4 bell pepper
- cumin to taste
- salt to taste
- black pepper a generous dash
Chimichurri:
- parsley one bunch
- 1/4 cup basil optional, or use cilantro, packed
- 6 to 8 cloves garlic more the merrier
- 2 tbsp extra virgin olive oil
- lime juice of 1
- 1 tsp vinegar apple cider or balsamic or red wine vinegar
- 1/2 tsp oregano dried
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 337
% 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.