Salade de trois haricots à la chimichurri

Ingrédients

• 1/3 cup red wine vinegar
• Juice from 1 lemon
• 2 cloves garlic
• 1/2 medium jalapeño (seeds and ribs removed, finely chopped)
• 3/4 cup packed fresh flat-leaf parsley
• 1 cup packed fresh cilantro
• 2 tablespoons finely chopped fresh oregano
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon salt (plus more as needed)
• 1/4 teaspoon black pepper (plus more as needed)
• 2 cans chickpeas ((15-ounces each) drained and rinsed)
• 1 can black beans ((15-ounce can) drained and rinsed)
• 1 can kidney beans ((15-ounce can) drained and rinsed)
• 1 medium yellow bell pepper (diced)
• 1 medium jalapeño (seeds and ribs removed, finely chopped)
• 1/2 cup diced red onion
• 1/4 teaspoon salt (plus more as needed)
• 1/4 teaspoon black pepper (plus more as needed)

Préparation

1. 1

   To make the chimichurri, combine the vinegar, lemon juice, garlic, jalapeño, parsley, cilantro, oregano, oil, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth. Season to taste with additional salt and black pepper, if desired.

2. 2

   To make the salad, combine the chickpeas, black beans, kidney beans, bell pepper, jalapeño, onion, salt, and black pepper in a large bowl. Add 3/4 to 1 cup of the chimichurri, and stir to combine. Season to taste with additional salt and black pepper, if desired. Serve and enjoy!