Black Bean Chimichurri Salad

Name: Black Bean Chimichurri Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 1
Cuisine: latin american
Ingredients: 400g can black bean drained and rinsed; 1 tomato roughly chopped; 1/4 red onion roughly chopped; 1/2 avocado chopped; 50g feta cheese crumbled into chunks; large handful coriander; large handful parsley; 2 tbsp sherry vinegar; 2 tbsp extra virgin olive oil; 1/2 garlic clove roughly chopped; 1/4 tsp chilli powder; 1/4 tsp ground cumin

4.70 (16)

⏱ 15 mins 🍽 Serves 1 🌶 latin american ✅ Easy 🏷 Main course

This lunchbox-friendly salad combines storecupboard pulses with fresh ingredients for a quick and flavourful meal. Black beans, tomato, red onion, avocado and feta are tossed together, then dressed with a vibrant South American sauce made from parsley, coriander, chilli and garlic. The chimichurri dressing can be blended ahead and kept separate until you are ready to eat. It is a simple, satisfying dish perfect for a speedy lunch.

Ingredients

400g can black bean drained and rinsed
1 tomato roughly chopped
1/4 red onion roughly chopped
1/2 avocado chopped
50g feta cheese crumbled into chunks
large handful coriander
large handful parsley
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1/2 garlic clove roughly chopped
1/4 tsp chilli powder
1/4 tsp ground cumin

Method

Combine all the ingredients for the chimichurri in a blender or the small bowl of a food processor and blend until well mixed. Season according to your preference, then set this dressing aside.
Place all the prepared salad ingredients into a bowl or a suitable plastic container and toss them together. You can drizzle the dressing over now, or store it separately in a small jar to mix through just before serving.