Violet Witchel’s Dense Bean Salad with Steak and Chimichurri

There’s something magical about a dish that satisfies on every level—nutritious yet indulgent, hearty yet bright, and complex yet comforting. This is exactly what Violet Witchel achieves with her now-famous dense bean salad with Steak paired with perfectly seared steak and vibrant chimichurri. As a longtime follower of Violet’s culinary adventures on her Substack, I’ve watched this recipe become a reader favorite, and for good reason.

What Makes a Dense Bean Salad Special?

Unlike typical leafy salads that leave you hungry an hour later, a dense bean salad serves as a substantial meal foundation. The magic lies in its texture and protein content. Traditional salads might feature a few beans scattered throughout greens, but Violet’s approach flips this ratio, creating a hearty base that can stand up to the robust flavors of steak and chimichurri.

“I started making dense bean salads when I needed quick, filling lunches that wouldn’t have me reaching for snacks by mid-afternoon,” Violet explains in her original recipe post. “The high fiber keeps you satisfied, while the protein content rivals many meat-based dishes.”

What sets this particular bean salad apart is its thoughtful balance of textures—creamy beans, crunchy vegetables, and chewy elements come together in perfect harmony. Each forkful delivers substance and satisfaction, making it an ideal companion for slices of medium-rare steak.

Essential Ingredients: Dense Bean Salad with Steak and Chimichurri

For the Dense Bean Salad:

• 1 cup dried cannellini beans (or 2 cans, rinsed and drained)
• 1 cup dried chickpeas (or 2 cans, rinsed and drained)
• 1 cup black beans (canned is fine, rinsed and drained)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, finely chopped
• 2 celery stalks, sliced
• ¼ cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• Salt and pepper to taste

For the Steak:

• 1.5 pounds flank steak (or ribeye for a richer option)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

For the Chimichurri:

• 1 cup fresh parsley leaves
• ¼ cup fresh oregano leaves
• 4 garlic cloves
• ½ cup olive oil
• 1 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• ½ teaspoon salt

Unsure which beans are right for you? Explore the USDA FoodData Central database for detailed nutrition profiles to help you choose beans that align with your dietary needs.

How to Make Dense Bean Salad with Steak and Chimichurri

Preparing the Perfect Bean Salad

If you’re starting with dried beans (which I highly recommend for texture), soak them overnight, then cook them separately until tender but not mushy. Each bean variety requires slightly different cooking times—cannellini typically take 45-60 minutes, chickpeas around 60-90 minutes, and black beans about 60 minutes. For expert tips on safe food preparation, check out FoodSafety.gov.

Once your beans are ready and cooled to room temperature:

1. Combine all three bean varieties in a large bowl
2. Add diced peppers, red onion, and celery
3. In a separate small bowl, whisk together olive oil, red wine vinegar, and lemon juice
4. Pour the dressing over the bean mixture and toss gently
5. Fold in fresh parsley
6. Season with salt and pepper
7. Let the salad rest for at least 30 minutes before serving (or refrigerate up to 24 hours)

“The magic happens when you give the beans time to absorb the dressing,” Violet notes. “This isn’t a last-minute throw-together dish—the flavors develop beautifully with a little patience.”

Mastering the Steak

The perfect companion to this robust salad is a properly cooked steak. Flank steak works beautifully here because its bold flavor stands up to the chimichurri, though ribeye offers a more luxurious option for special occasions.

1. Remove the steak from the refrigerator 30 minutes before cooking
2. Pat dry with paper towels
3. Season generously with salt and pepper on both sides
4. Heat olive oil in a cast-iron skillet over high heat until almost smoking
5. Place the steak in the skillet and cook 4-5 minutes per side for medium-rare
6. Transfer to a cutting board and let rest for 10 minutes
7. Slice thinly against the grain at a slight angle

The post-cooking rest time is absolutely essential—during this pause, the steak’s internal moisture rebalances within the tissue, guaranteeing every slice remains succulent and rich in taste. When slicing, keep the cuts thin to maximize tenderness.

Chimichurri Sauce: The Ultimate Flavor Enhancer

Chimichurri is the bright, herbaceous condiment that ties this entire dish together. Traditional in Argentinian cooking, this uncooked sauce delivers a punch of fresh flavors that cut through the richness of the steak and complement the earthiness of the beans.

To make Violet’s version:

1. In a food processor, combine parsley, oregano, and garlic
2. Pulse until finely chopped but not puréed
3. Transfer to a bowl and stir in olive oil, vinegar, red pepper flakes, and salt
4. Let sit for at least 20 minutes before serving to allow flavors to meld

“Fresh herbs are absolutely crucial here,” Violet emphasizes. “Pre-packaged herbs simply won’t deliver the same bright, vibrant flavor that makes chimichurri special.”

Assembling the Complete Meal

When ready to serve, spread a generous portion of the dense bean salad across your plate. Top with thinly sliced steak, then drizzle liberally with chimichurri. I like to add an extra sprinkle of flaky sea salt over the steak just before serving.

The beauty of this dish lies in its temperature versatility—the bean salad can be served cold or at room temperature, while the steak can be hot off the grill or cooled slightly. This makes it perfect for both dinner parties and make-ahead lunches.

Nutritionally Dense Bean Salad with Steak and Chimichurri

This meal delivers an impressive nutritional punch:

• Protein: Both the beans and steak provide complete proteins
• Fiber: The bean trio offers 15+ grams of fiber per serving
• Healthy fats: Olive oil in the dressing and chimichurri provides heart-healthy monounsaturated fats
• Vitamins and minerals: Bell peppers add vitamin C, while parsley contributes vitamin K

A single serving offers roughly 35 grams of protein, making it an excellent option for athletes or anyone looking to incorporate more protein into their diet without relying solely on animal sources. According to MyPlate.gov, adding beans to your meals is a great way to boost your intake of essential nutrients and plant-based protein.

Variations and Adaptations

While Violet’s original recipe is perfect as-is, she encourages experimentation:

• Vegetarian option: Skip the steak and add grilled portobello mushrooms
• Summer version: Add corn, cherry tomatoes, and basil
• Winter adaptation: Incorporate roasted sweet potatoes and a pinch of warming spices
• Low-carb modification: Reduce bean quantity and add extra bell peppers, cucumber, and avocado

“Recipes should be living documents,” Violet writes. “Use what’s fresh, local, and exciting to you.”

Meal Prep and Storage

One of the best features of this meal is how well it works for meal prep:

• The bean salad actually improves after 24 hours in the refrigerator and will keep for up to 5 days
• Chimichurri stays fresh for 3 days when stored in an airtight container with a thin layer of olive oil on top
• Steak can be cooked ahead and refrigerated for up to 3 days, though it’s best served freshly cooked

When meal prepping, store components separately and assemble just before eating for the best experience.

Why Readers Love This Recipe

“This has become my go-to lunch prep recipe,” comments one subscriber on Violet’s Substack. “The combination of flavors is unbeatable, and I’m never hungry before dinner.”

Another writes, “I was skeptical about a ‘dense’ bean salad, but this changed my mind completely. It’s substantive without being heavy.”

Violet herself says she’s surprised by how popular this seemingly simple recipe has become. In my experience, there’s a genuine appetite for nutritious dishes that deliver comfort without requiring complex preparation. This recipe perfectly balances those desires,” Violet reflects when discussing the unexpected popularity of her creation.

Frequently Asked Questions

Conclusion

This hearty bean salad with steak and chimichurri brings together protein-rich simplicity and bold flavors in perfect harmony. Violet Witchel’s recipe transforms everyday ingredients into something extraordinary—a meal that nourishes body and soul. Try it once, and you’ll understand why it’s become a staple for so many home cooks. Share your results online and join the growing community of dense bean salad enthusiasts!

Next time you’re looking for a meal that satisfies on every level—nutritionally, visually, and flavor-wise—give Violet Witchel’s dense bean salad with steak and chimichurri a try. It might just become your new go-to recipe for both weeknight dinners and impressive entertaining.