Dinner

Black Bean Chimichurri Salad Recipe

Name: Black Bean Chimichurri Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Latin American
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 chili powder; ¼ tsp ground cumin

ByNoah Steele January 23, 2026January 23, 2026

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Introduction

This Black Bean Chimichurri Salad is a fresh and vibrant dish that combines creamy avocado, tangy feta, and a zesty chimichurri dressing. It’s perfect as a light lunch or a flavorful side for any meal.

A white bowl filled with several layers of food is shown from above. The bottom layer is white rice with a soft texture. Resting on the rice are black beans, dark and smooth, scattered unevenly. Chunks of green avocado with a creamy texture and pieces of red tomato with a juicy look sit on top of the beans. White soft cheese is crumbled and spread generously over the salad. A drizzle of green herb sauce is seen on the cheese and avocado, adding a fresh touch. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Place the coriander, parsley, sherry vinegar, olive oil, garlic, chilli powder, and cumin into a blender or the small bowl of a food processor. Blend until well combined and smooth. Season the chimichurri to taste and set it aside.
Step 2: In a large bowl or plastic container, combine the black beans, chopped tomato, red onion, avocado, and crumbled feta. Toss them gently together.
Step 3: Drizzle the chimichurri dressing over the salad and toss lightly to coat, or keep the dressing separate and stir it through just before serving.

Tips & Variations

For extra texture, add some toasted pumpkin seeds or chopped nuts.
If you prefer a milder dressing, reduce the garlic or chili powder slightly.
Swap sherry vinegar for red wine vinegar if that’s what you have on hand.

To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the dressing just before serving to keep the avocado fresh and avoid sogginess. Reheating is not recommended; enjoy it chilled or at room temperature.

How to Serve

This dish is served in a white bowl and has three main layers. The bottom layer is white rice, topped with a layer of whole black beans that cover most of the rice. On top, there are medium-sized chunks of bright green avocado and juicy red tomato pieces, evenly spread. Small white crumbles of cheese are scattered over the top, and there is a green sauce drizzled lightly across the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before using. This will ensure they are soft and digestible.

How long does the chimichurri keep after blending?

The chimichurri dressing can be stored in the refrigerator for up to 3 days. Stir well before use, as the ingredients may separate over time.