Steak Chimichurri Dense Bean Salad Recipe

Steak chimichurri dense bean salad tossed in a wooden bowl with wooden spoon.

5 from 1 vote

Steak Chimichurri Dense Bean Salad Recipe

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.

Prep Time20

Chill Time15

Total Time20

Course: Lunch

Cuisine: American

Servings:

Calories: 194kcal

Author: Jami Powell

Equipment

Large Mixing Bowl
Sharp chef’s knife
Cutting board
Measuring cups
Whisk
Salad tongs

Ingredients

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.

Video

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