Chimichurri Salad with Beans and Tomatoes

I’ll be the first to admit that I go a little crazy over recipes on occasion. There’s nothing better than discovering new flavors that light up your life – especially when they can be enjoyed in multiple ways. (That’s why there are several variations of this recipe!)

That’s kind of how I feel about our favorite Chimichurri Sauce and it’s colorful cousin, the Giardinera Chimichurri Sauce. After making it several times, we started inventing versions that suited different occasions, and now we have this “magic” sauce that rocks our world in a variety of ways.

While we absolutely love chimichurri with a gorgeous grilled flank steak – which is how we originally discovered this wonder of wonders.

We also love it with grilled or roasted chicken, pork loin, or thick-cut chops. We typically make extra because it’s delicious with all kinds of other grilled, roasted or sautéed vegetables that we’ve tried it with as well.

One of my favorite discoveries was using chimichurri as a dressing for quick, easy, and beautiful side salads. We had a little left over from a family dinner party, so we tossed it with some chickpeas and the rest is history.

These salads can easily be classified as “no-recipe recipes” because they don’t require a lot of specific ingredients or measurements, and you can whip them up in just a few minutes.

This Chimichurri Salad with Beans and Tomatoes is just one of three chimichurri salad variations that we’ve enjoyed:

Chimichurri Salad with Beans and Tomatoes
Prep time
Cook time
Total time
This Chimichurri Salad recipe is quick and delicious, and it’s really versatile, too! It’s perfect as a light main dish or a hearty side dish. | Recipe from |
Serves: Makes about 5½ cups of salad
  • 2 – 2½ cups cherry tomatoes, halved
  • 1, 15 ounce can of garbanzo beans (chick peas), drained and rinsed
  • 1, 15 ounce can of dark or light red kidney beans, drained and rinsed
  • 1, 15 ounce can of black beans, drained and rinsed
  • 1, 15 ounce can of butter beans, drained and rinsed
  • 1 cup chimichurri sauce (recipe link above)
  1. Combine all ingredients in a large bowl.
  2. Serve immediately, or cover and refrigerate until ready to serve.
Cook's Notes:
*Flavors are best at room temperature.


You might also like to try this Chimichurri Salad with Beans and Corn salad:

Chimichurri Salad with Beans and Corn recipe -


And this beautiful Mixed Chimichurri Salad with Beans, Cherry Tomatoes, Green Onions and Lettuce:

Chimichurri Salad with Beans and Tomatoes recipe -


If you’re looking for something even heartier, you’ll love this delicious Rice and Beans with Corn and Chimichurri recipe!

Chimichurri Beans and Rice with Corn |


Hope these delicious salads end up being one of your favorite Go To’s as well! You can’t beat the simplicity and versatility, and they’re good for you, too. We’d love to hear what other variations you come up with! Let us know by commenting here on the blog and make sure to hashtag #baconfatte or tag @baconfatte on FacebookPinterestInstagramTwitter, and Google+ when you try this recipe. Thanks for sharing recipes and stories with us here at!

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