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
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
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.
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.
