Black bean chimichurri salad
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Black bean chimichurri salad

By Katy Greenwood

This simple lunchbox-friendly salad of storecupboard pulses is dressed with chimichurri- a South American parsley, coriander and chilli sauce

  • Prep:15 mins
    No cook
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 627
  • fat 33g
  • saturates 11g
  • carbs 50g
  • sugars 7g
  • fibre 18g
  • protein 31g
  • salt 1.9g

Ingredients

  • 400g can black beans, drained and rinsed
  • 1 tomato, roughly chopped
  • ¼ red onion, roughly chopped
  • ½ avocado, chopped
  • 50g feta cheese, crumbled into chunks
  • large handful coriander
  • large handful parsley
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • ½ garlic clove, roughly chopped
  • ¼ tsp chilli powder
  • ¼ tsp ground cumin

Method

  1. Whizz all the chimichurri ingredients together in a blender or the small bowl of a food processor, until combined. Season to taste and set aside.

  2. In a bowl or plastic container toss together all the salad ingredients. Drizzle over the dressing, or keep it separate in a small jar to stir through the salad just before eating.

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