30 Minute Summer Black Bean Salad with Sweet Potato, Corn, Peppers and Chimichurri Dressing. Vegan Gluten-free Nut-free Soy-free Recipe

I used to make variations of my black bean Chimichurri wraps with different beans or different spices frequently through summers. This summer I have been eating coconut chutney over everything, dressing roasted veggies, adding to chickpea or bean salad bowls to dress, and as a side with most dals. So this week I changed the game and whipped up this refreshing bowl with parsley chimichurri. The chimichurri sauce is flavorful, garlicky and goes so well with the black beans. It also works great over roasted sweet potatoes.

The sweet potatoes and corn are cooked. Then tossed with the beans and veggies of choice and salt, cumin and pepper. Add some chipotle pepper for added heat and smoky zing. Pour generous amount of chimichurri, toss and done. This bowl comes together quickly, within 30 Minutes! & 14 g of Protein per Serving. When in a hurry, who wants to put things in wrap? Just add everything to a bowl, dress and serve, or make wraps with some crunchy greens. Whats your favorite Bean Salad this summer?

More Summer meals from the blog

Chop up the veggies, combine with beans and roasted veggies in a large bowl.

I have been adding Nutrition calculation and metric measures to the recipes using a new Widget. Let me know if you see any major errors.

Add chimichurri, toss. Taste and adjust salt and flavor.

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Also, catch me on my Instagram stories making some veggie fritters for a wrap, Gluten-free Cinnamon rolls in a mug testing, and garlic cajun pasta dinner.

Serve!