Description
A vibrant and refreshing Black Bean Chimichurri Salad combining hearty black beans with fresh vegetables and a zesty homemade chimichurri dressing made from herbs, garlic, and spices. Perfect as a light lunch or a side dish, this salad is bursting with bold flavors and a delightful mix of textures.
Ingredients
Scale
Salad 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
Chimichurri Dressing Ingredients
- 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
Instructions
- Prepare the Chimichurri: Whizz together the coriander, parsley, sherry vinegar, olive oil, garlic, chili powder, and ground cumin in a blender or small food processor bowl until well combined. Season to taste with salt and pepper, then set the chimichurri dressing aside.
- Assemble the Salad: In a large bowl or plastic container, combine the drained black beans, roughly chopped tomato, red onion, chopped avocado, and crumbled feta cheese. Toss gently to mix the ingredients evenly.
- Dress the Salad: Drizzle the chimichurri dressing over the salad, or keep it separate in a small jar to pour over and stir through just before serving to maintain freshness. Serve immediately or chill briefly if preferred.
Notes
- For extra protein, add grilled chicken or tofu cubes.
- Adjust the chili powder quantity to your preferred spice level.
- The salad is best eaten fresh but can be kept refrigerated for up to 24 hours.
- Use fresh herbs for the best flavor in the chimichurri dressing.
- The feta cheese adds a salty counterbalance – omit or replace with a vegan cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: Latin American
Keywords: black bean salad, chimichurri dressing, vegetarian salad, avocado salad, quick lunch, healthy salad, Latin American recipe