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Black bean chimichurri salad

Black bean chimichurri salad

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 1

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal627
fat33g
saturates11g
carbs50g
sugars7g
fibre18g
protein31g
salt1.9g
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Ingredients

  • 400g can black bean , 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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