The Bean Salad Recipe I Can’t Stop Making | Chimichurri Bean Salad Recipe

canned beans

🥗Healthier: dry beans

💰Cheaper: canned lentils

Dry beans are more economical and can be cooked to preference.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being cost-effective.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with added health benefits.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini adds a fresh crunch and is often less expensive.

Start by chopping the fresh ingredients, using a red bell pepper, and thinly slice it.

Mince 2 large garlic cloves (or use pre-minced garlic).

Chop parsley and cilantro together, including the stems for added flavor.

Combine chopped herbs, garlic, and bell pepper in a bowl.

In a separate bowl, mix together 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, black pepper, salt, and optional red pepper flakes.

Add avocado oil to the mixture, adjusting the amount to taste.

Taste the chimichurri sauce and adjust flavors as needed, adding more salt, black pepper, or vinegar.

Chop the cucumber and artichoke hearts, adding them to the salad mixture.

Add butter beans to the salad, along with the chopped cucumber, artichoke hearts, and avocado.

Season the salad with additional salt and black pepper to taste, adjusting as necessary.

Mix the salad thoroughly, ensuring all ingredients are combined well.

If meal prepping, squeeze lemon juice over the avocado to preserve color.

Plate the salad with arugula, quinoa, and baked tofu, if desired.

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Dietary