Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Black bean chimichurri salad

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
  • Serves 1
  • Easy
  • Calories 627
  • Carbohydrates 50
  • Saturated Fat 11
  • Sugar 7
  • Protein 31
  • Fat 33
  • Fibre 18
  • Salt 1.9

Nutrition per serving

  • Calories 627
  • Carbohydrates 50
  • Saturated Fat 11
  • Sugar 7
  • Protein 31
  • Fat 33
  • Fibre 18
  • Salt 1.9

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.

Suggested recipes from this collection...