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Chimichurri Salad with Beans and Tomatoes recipe - BaconFatte.com

Mixed Chimichurri Salad

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 BaconFatte.com*
Course Salads
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Michele Phillips

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

  1. In a large mixing bowl, add halved cherry tomatoes, beans and chimichurri. Stir well to combine ingredients and set aside.
  2. 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.
  3. To assemble:
  4. 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.
  5. Spoon cherry tomato, bean and chimichurri mixture over the lettuce.
  6. Top with grilled or raw green onions.
  7. 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.