Black bean chimichurri salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 1
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.
