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 Mixed Chimichurri Salad with Beans, Cherry Tomatoes, Green Onions and Lettuce is just one of several chimichurri salad variations that we’ve enjoyed:
Mixed Chimichurri Salad
Ingredients
- 2 cups chopped or torn lettuce Iceberg, Romaine or Spring Mix
- 1 cup cherry tomatoes halved
- 1, 15 ounce can of garbanzo beans chick peas, drained & rinsed
- 1, 15 ounce can of butter beans drained & rinsed
- ½ - ¾ cup Chimichurri or Giardinera Chimichurri Sauce
- 6 green onions grilled (or raw, if preferred)
Instructions
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In a large mixing bowl, add halved cherry tomatoes, beans and chimichurri. Stir well to combine ingredients and set aside.
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Wash and trim green onions. If grilling: brush lightly with olive oil and place them on a hot grill or grill pan for just a minute or two until slightly wilted. Remove from heat and allow the onions to cool before cutting them into 1” pieces.
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To assemble:
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Place 2 cups torn or chopped lettuce in a large salad bowl and dress with a sprinkling of olive oil, red wine vinegar, and/or S & P (optional), and toss lightly to combine.
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Spoon cherry tomato, bean and chimichurri mixture over the lettuce.
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Top with grilled or raw green onions.
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Serve immediately, or cover and refrigerate until ready to serve.
Recipe Notes
*Flavors are best at room temperature, and lettuce is generally better when kept cold until just before serving, so plan - and assemble - accordingly.
You might also like to try this Chimichurri Salad with Beans and Tomatoes salad:
And this wonderfully simple Chimichurri Salad with Beans and Corn:
If you’re looking for something even heartier, you’ll love this delicious Rice and Beans with Corn and Chimichurri recipe!
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 Facebook, Pinterest, Instagram, Twitter, and Google+ when you try this recipe. Thanks for sharing recipes and stories with us here at BaconFatte.com!
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