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Bright and herbaceous, this chimichurri bean salad is my answer when I want a protein-packed lunch that feels restaurant fresh and is lightning fast to pull together. The tangy homemade chimichurri brings a hit of zesty flavor to creamy white beans, crunchy cool cucumber, and buttery chunks of avocado. You can use any variety of white beans or even chickpeas to make this a pantry-friendly recipe that is as flexible as it is delicious.
The first time I made this was for a lazy summer picnic with my sister. Now it is my go-to option for quick lunches and I always love how the fresh herbs instantly make the beans taste so lively.
Ingredients
- White beans: Such as gigantes, butter beans, chickpeas, or cannellini are tender and soak up all the sauce so well. I look for beans that are cooked just until soft and not mushy
- Cucumber: Brings crunch and freshness. Choose firm cucumbers with unbroken skin and no soft spots
- Avocado: Adds creaminess throughout the salad. I use just ripe avocados that yield slightly to pressure but are not mushy
- Flat-leaf parsley: The backbone herb of chimichurri. It should look perky and deep green
- Cilantro: Optional but brings a bright and citrusy punch. Only use leaves that are fragrant with no yellowing
- Fresh garlic: Builds bold flavor in the chimichurri. Choose firm cloves with no sprouting for the best taste
- Red chile: Like Fresno or red jalapeño gives a gentle heat. Opt for one with glossy skin and vibrant color for the freshest spice
- Extra virgin olive oil or avocado oil: Ensures a luscious mouthfeel. Cold-pressed oils offer the fullest flavor
- Red wine vinegar: Brings essential tang. Go for a high quality one to avoid any harshness
- Dried oregano: Adds woody herbal notes. Rub it between your palms just before adding to release more aroma
- Salt and black pepper: Round out the flavors and bring everything into balance
- Red pepper flakes: Optional for extra heat if you like it spicy
- Lemon juice: If I want extra brightness, I toss the avocado in lemon juice to help prevent browning
Step-by-Step Instructions
- Prepare the Chimichurri Sauce:
- Mix the chopped parsley, cilantro, garlic, minced red chile, olive oil, red wine vinegar, dried oregano, salt, and pepper in a medium bowl. Stir for a full minute until the herbs are well hydrated and the sauce looks vibrant and loose. Taste for seasoning. Add more salt or pepper if you like it bolder or a pinch of red pepper flakes if you want heat.
- Assemble the Salad:
- In a large bowl, combine the beans, sliced cucumber, and diced avocado. Pour the prepared chimichurri over everything and toss gently. Fold until all ingredients are coated in the sauce but do not mash the avocado.
- Let Flavors Meld:
- Rest the salad for at least fifteen minutes before serving at room temperature or chilled. This allows the beans to absorb the chimichurri and melds all the flavors together.
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My favorite part is the way freshly chopped herbs fill the kitchen with an unbelievable fragrance. Every summer we make this as a family for big gatherings and everyone comments on how light and yet hearty it is. My aunt always tries to guess the herbs I used because I switch them up each time.
Storage Tips
This salad will keep well in the fridge for up to four days. Store in an airtight container. If you want to keep the avocado extra fresh, add it right before serving or toss it with a bit of lemon juice.
Ingredient Substitutions
You can swap white beans for chickpeas or even mix in cooked lentils for variety. If you dislike cilantro, simply use extra parsley or try a bit of fresh basil for an Italian twist. Shallots may stand in for garlic for a more mellow flavor.
Serving Suggestions
I love serving this salad alongside grilled fish or chicken to make a full meal. It is also delicious piled onto sourdough toast or wrapped up in pita with leafy greens for a quick handheld lunch. Sometimes I spoon leftovers over salads for added texture.
Cultural Context
Chimichurri comes from Argentina and Uruguay and is traditionally paired with grilled meats. Bringing it to a bean salad highlights how versatile and globally loved this punchy sauce has become. The fresh herb and spice blend let simple beans shine.
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This chimichurri bean salad is the perfect blend of bright, fresh flavors and satisfying textures. Enjoy it as an easy, versatile addition to your weekly meals!
Frequently Asked Questions
- → Which beans work best for this salad?
Cannellini, butter beans, gigantes, or chickpeas are all great choices due to their creamy texture.
- → Can I make the salad ahead of time?
Yes, you can assemble in advance. For best results, add avocado just before serving to maintain freshness.
- → How do I prevent the avocado from browning?
Toss diced avocado with lemon juice before adding to the salad to help maintain its color and freshness.
- → Is the chimichurri sauce spicy?
The sauce gets mild heat from red chiles, but you can adjust or omit them to taste.
- → Can I use dried herbs instead of fresh?
Fresh herbs provide the brightest flavor, but in a pinch, dried parsley or cilantro can be substituted using smaller amounts.