Steak Chimichurri Dense Bean Salad Recipe

Why We Love This Recipe

• Bold Chimichurri Flavor: Garlic, parsley, cilantro, olive oil, and red wine vinegar create a bright herb dressing that pairs perfectly with steak. You may also like our Chimichurri Rice.
• Protein Packed Meal: Steak and beans make this dense bean salad satisfying enough for lunch or dinner.
• Great For Meal Prep: The flavors actually improve as the salad sits, making it ideal for make-ahead lunches. It's similar to our Mediterranean Chickpea Salad.
• Fresh Texture Balance: Crisp cucumbers, sweet corn, creamy avocado, and hearty beans give every bite contrast.

Key Ingredients

This steak dense bean salad is packed with protein and veggies. Here's everything you'll need to make it.

• Cooked Steak: Cubed steak adds savory richness and pairs naturally with chimichurri sauce. Leftover grilled flank or sirloin works well.
• Black Beans: Provide a hearty texture and mild flavor that absorbs the chimichurri dressing.
• Chickpeas: Add a nutty flavor and extra protein while helping the salad feel filling.
• Sweet Corn: Corn adds natural sweetness and color. Lightly sautéing it creates a subtle smoky flavor.
• English Cucumber: Crisp cucumber adds freshness and balances the richness of the steak.
• Red Bell Pepper: Diced bell pepper brings sweetness and crunch.
• Red Onion: Adds a sharp bite that complements the herb dressing.
• Cherry Tomatoes: Provide juicy brightness that ties the salad together.
• Avocado: Creamy avocado softens the acidity of the chimichurri.
• Lime: Adds fresh flavor that complements parsley in the dressing.
• Prepared Chimichurri Sauce: A blend of olive oil, garlic, parsley, cilantro, red wine vinegar, and oregano that coats the salad with bright flavor.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Steak: Grilled flank steak, skirt steak, or sirloin all work well.
• Chicken: Rotisserie chicken can replace or supplement steak if needed.
• Black Beans: Pinto beans or cannellini beans work as substitutes.
• Extra Herb Chimichurri: Add additional parsley and cilantro for a more herb-forward dressing.
• Chili Flakes: Add crushed red pepper flakes or jalapeno to the chimichurri for extra heat.
• Presentation: Serve in a wide platter topped with sliced avocado and extra chimichurri drizzle.

How To Make Steak Chimichurri Dense Bean Salad

STEP ONE: Prepare The Chimichurri Dressing

Whisk olive oil, red wine vinegar, lemon juice, garlic, parsley, cilantro, oregano, salt, and pepper in a bowl and allow the mixture to rest so the herbs infuse the oil.

STEP TWO: Prepare The Bean Salad Base

In a large bowl, combine the cooked steak, black beans, chickpeas, corn, diced cucumber, red bell pepper, red onion, and cherry tomatoes.

STEP THREE: Add Chimichurri Sauce and Toss Gently

Pour chimichurri dressing over the salad and gently toss to coat.

STEP FOUR: Finish And Toss

Squeeze lime juice over the tossed salad.

Fold in avocado and season with salt and pepper just before serving.

Storage

Store leftover chimichurri steak dense bean salad in an airtight container in the refrigerator for up to 3 days. For the best texture, add avocado just before serving and stir gently when reheating or serving leftovers.

Steak Chimichurri Dense Bean Salad Recipe FAQs

📖 Recipe

Steak Chimichurri Dense Bean Salad Recipe

Jami Powell

Steak Chimichurri Dense Bean Salad Recipe is a protein-packed bean salad recipe combining tender steak, hearty beans, and a bright chimichurri dressing for bold herb flavor, easy prep, and meal prep convenience. Black beans, chickpeas, fresh vegetables, and cubed steak are tossed together with olive oil, garlic, parsley, and cilantro to create a dense bean salad that works as a satisfying lunch or dinner.

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Prep Time 20 minutes mins

Chill Time 15 minutes mins

Total Time 20 minutes mins

1x2x3x

Course Lunch

Cuisine American

Servings 8

Calories 194 kcal

Equipment

• ▢
  Large Mixing Bowl
• ▢
  Sharp chef's knife
• ▢
  Cutting board
• ▢
  Measuring cups
• ▢
  Whisk
• ▢
  Salad tongs

Ingredients

  

1x2x3x

• ▢ 2 cups cooked steak cubed
• ▢ 1 (15-ounce can) black beans drained and rinsed
• ▢ 1 (15-ounce can) chickpeas drained and rinsed
• ▢ 1 cup corn thawed or lightly sautéed
• ▢ 1 cup diced English cucumber
• ▢ ½-¾ cup diced red bell pepper
• ▢ ½ cup red onion sliced
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 avocado diced
• ▢ juice of one lime
• ▢ ¼ cup crumbled cotija cheese, optional
• ▢ ½-¾ cup cilantro chimichurri sauce prepared
• ▢ ½ teaspoon kosher salt plus more to taste
• ▢ freshly cracked black pepper to taste

Instructions

 

• In a large mixing bowl combine the steak, drained black beans, drained chickpeas, thawed corn, diced cucumber, red bell pepper, red onion, and cherry tomatoes.
• Toss gently so the protein distributes evenly throughout the salad.
• Pour about half of the chimichurri dressing over the salad and toss until everything is lightly coated.
• Fold in the diced avocado and season with salt and pepper. Drizzle the remaining chimichurri over the top and sprinkle with cotija cheese if using.

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Notes

Cooking Notes

This salad works best when the steak is cut into small cubes so it distributes evenly throughout the beans and vegetables. Letting the salad sit briefly before serving helps the chimichurri soak into the beans for better flavor.

Tips for Best Results

• Cube the steak small for even bites.
• Add avocado last so it stays intact.
• Let the salad rest 15 minutes so flavors develop.

How to Know It’s Ready

The salad should look glossy from the chimichurri and evenly coated. The beans will absorb some dressing, and the vegetables will remain crisp but lightly seasoned.

Nutrition

Calories: 194kcalCarbohydrates: 9gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 36mgSodium: 182mgPotassium: 417mgFiber: 3gSugar: 3gVitamin A: 493IUVitamin C: 21mgCalcium: 15mgIron: 1mg

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