Cornbread muffins
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead
Black bean chimichurri salad
Serves 1
Easy
Prep:
No cook
This simple lunchbox-friendly salad of storecupboard pulses is dressed with chimichurri- a South American parsley, coriander and chilli sauce
Skip to ingredients
- 400g can black beandrained and rinsed
- 1 tomatoroughly chopped
- ¼ red onionroughly chopped
- ½ avocadochopped
- 50g feta cheesecrumbled into chunks
For the chimichurri
- large handful coriander
- large handful parsley
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- ½ garlic cloveroughly chopped
- ¼ tsp chilli powder
- ¼ tsp ground cumin
Nutrition: per serving
- kcal627
- fat33g
- saturates11g
- carbs50g
- sugars7g
- fibre18g
- protein31g
- salt1.9g
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.
