Chimichurri Three Bean Salad

An easy-to-make three bean salad made with black beans, chickpeas, and kidney beans tossed in a delicious chimichurri vinaigrette.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1To 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. 2To 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!