Vegetarian salad | Composed white bean salad | Modern vegetarian

Chimichurri White Bean Salad

Name: Chimichurri White Bean Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 240 g / 1 1/2 cups white beans, canned or cooked, drained, and rinsed; 120 g / 4 cups loosely packed mixed greens loosely packed; 200 g / 1 1/2 cups diced cucumber diced; 160 g / 2 cups shredded red cabbage shredded; 10 g / 1/3 cup chopped parsley chopped; 15 g / 3/4 cup loosely packed cilantro loosely packed; 30 ml / 2 tbsp red wine vinegar; 10 g / 2 cloves garlic; 2 g / 1 tsp flakes chili flakes flakes; 45 ml / 3 tbsp extra-virgin olive oil; 6 g / 1 tsp salt; 2 g / 1 tsp freshly ground black pepper freshly ground

Chimichurri White Bean Salad turns white beans, canned or cooked, mixed greens, cucumber, red cabbage into a Modern vegetarian-inspired WhatsRecipe dish with a clear visual identity. The recipe should feel practical for chimichurri sauce balanced around white beans with a practical salad assembly, with a final texture and serving mood built around clear title ingredients, balanced sauce, and a fresh finished texture.

Prep25 minTotal25 min 4 servingsEasyApprox. 220-330 kcal per serving, depending on bean size and final oil distribution.

Recipe video

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Method

Measure all ingredients; keep beans, raw greens, cucumber, cabbage, and chimichurri components separate. Stop when every listed ingredient and tool is visible once.

Wash and dry herbs, mixed greens, cucumber, and red cabbage before cutting. Stop when ready-to-eat produce is clean and dry.

Drain and rinse canned or fully cooked white beans, then let them drip dry. Stop when beans are intact, cool, and not watery.

Dice cucumber and shred red cabbage evenly on a clean board. Stop when pieces are small enough to eat with the beans.

Mix parsley, cilantro, vinegar, garlic, chili flakes, olive oil, salt, and pepper into chimichurri. Stop when the sauce is glossy and spoonable.

Taste the chimichurri with a clean spoon and correct only with listed ingredients. Stop when acidity, heat, salt, and oil are balanced.

Toss white beans with half of the chimichurri gently so they stay whole. Stop when beans are coated but not crushed.

Let beans stand refrigerated for 10 minutes if not serving immediately. Stop when they are cold and safely covered.

Arrange mixed greens, cucumber, and red cabbage on clean serving plates. Stop when colors remain crisp and separate.

Add dressed white beans as the visible focal ingredient. Stop when beans are evenly distributed across the portions.

Spoon remaining chimichurri lightly over the salad just before serving. Stop when the salad is dressed but not soggy.

Serve chilled, or keep at cool room temperature for no longer than 2 hours. Stop when beans remain visually dominant and ready-to-eat produce stays crisp.

Chef notes

Serve Chimichurri White Bean Salad on clean plates with white beans clearly visible over mixed greens, cucumber, and red cabbage, with chimichurri spooned lightly.

Wash and dry herbs, cucumber, greens, and red cabbage before cutting; use a clean board for ready-to-eat vegetables.

Keep raw garlic chimichurri covered and refrigerated at 5°C / 41°F or colder if made ahead, and use it within 24 hours.

Keep the finished salad covered and chilled if not served immediately; refrigerate dressed leftovers within 2 hours and consume within 24 hours.

Allergens: none intentionally added; check vinegar labels for sulfites if sensitive.

Use only canned or fully cooked beans; do not use raw or undercooked dried beans in this quick salad format.

If using canned beans, drain and rinse them well, then keep the salad covered and chilled until serving.