Black Bean Chimichurri Salad Recipe
Introduction
This Black Bean Chimichurri Salad is a vibrant, fresh dish packed with bold flavors and textures. It combines creamy avocado, tangy feta, and a zesty chimichurri dressing for a satisfying and healthy meal or side.
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 ground cumin in a blender or the small bowl of a food processor. Whizz until combined into a smooth chimichurri dressing. Season with salt and pepper to taste, then set aside.
- Step 2: In a large bowl or plastic container, combine the black beans, tomato, red onion, avocado, and crumbled feta. Toss gently to mix.
- Step 3: Drizzle the chimichurri dressing over the salad and toss lightly to coat, or keep the dressing separate in a small jar and stir it through just before serving for a fresher taste.
Tips & Variations
- Use fresh herbs for the chimichurri to maximize flavor—frozen herbs won’t provide the same vibrant taste.
- Add a squeeze of lime juice for extra brightness if you like.
- For a nuttier twist, sprinkle toasted pumpkin seeds over the salad before serving.
- Swap the black beans for cooked chickpeas or kidney beans for a different texture.
Storage
Store the salad without the dressing in an airtight container in the fridge for up to 2 days. Keep the chimichurri dressing separately to preserve its freshness. Once combined, the salad is best eaten immediately but can be refrigerated for a few hours. To reheat, serve chilled or at room temperature; this salad is not suited to warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, prepare the salad and dressing separately in advance and combine just before serving to keep ingredients fresh and the avocado from browning.
Can I use dried black beans instead of canned?
You can, but be sure to soak and cook the dried beans thoroughly before using. Canned beans are a convenient shortcut that works well in terms of texture and flavor.
PrintBlack Bean Chimichurri Salad Recipe
A vibrant and fresh Black Bean Chimichurri Salad featuring black beans, tomatoes, avocado, and feta cheese tossed in a zesty homemade chimichurri dressing. This easy, no-cook salad combines bold herbs and spices for a flavorful, nutritious meal or side dish perfect for anytime.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Latin American
Ingredients
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
- 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
- Prepare the chimichurri dressing: Whizz together the coriander, parsley, sherry vinegar, extra virgin olive oil, garlic, chilli powder, and ground cumin in a blender or a small food processor bowl until well combined. Season with salt and pepper to taste, then set the dressing aside.
- Toss the salad ingredients: In a large bowl or plastic container, combine the drained black beans, roughly chopped tomato, red onion, chopped avocado, and crumbled feta cheese. Mix gently to combine the ingredients evenly.
- Dress the salad: Drizzle the prepared chimichurri dressing over the salad and toss lightly to coat all ingredients, or keep the dressing separate in a small jar to stir through the salad just before serving to keep the avocado fresh.
Notes
- Use fresh herbs for the best flavor in the chimichurri dressing.
- Keep the dressing separate if preparing ahead to prevent the avocado from browning.
- This salad is great as a light lunch or a side dish to grilled meats.
- For a vegan option, omit the feta or substitute with a plant-based cheese.
- Adjust the chili powder amount to taste for more or less heat.
Keywords: black bean salad, chimichurri dressing, easy salad, no-cook recipe, healthy salad, avocado salad, feta cheese salad, quick lunch
