Black bean chimichurri salad

Black bean chimichurri salad

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 1

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

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
627
protein
31g
carbs
50g
fat
33g
saturates
11g
fibre
18g
sugar
7g
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

For the chimichurri

  • 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

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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.

Recipe from Good Food magazine, September 2013

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Comments

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slashrocks's picture
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Tastes great. The dressing is lovely. I added a little more chili for an extra kick. Not a beans lover myself but this was really nice. Kids liked it too. Easy way to eat some healthy pulses.

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