Chimichurri Bean Salad Avocado (Print Version)
Herby chimichurri sauce, creamy avocado, and tender beans unite for a fresh, flavorful salad.
# Ingredients:
→ Bean Salad
01 -
600–750 g cooked white beans (such as gigantes, butter beans, chickpeas, or cannellini), drained and rinsed
02 -
½ medium cucumber, thinly sliced
03 -
1 ripe avocado, diced
04 -
1 tablespoon freshly squeezed lemon juice (optional, to prevent avocado browning)
→ Chimichurri Sauce
05 -
⅓ cup (approx. 10 g) fresh flat-leaf parsley leaves, finely chopped
06 -
¼ cup (approx. 7 g) fresh cilantro leaves, finely chopped (optional)
07 -
3–4 garlic cloves, finely minced
08 -
1 small red chile (such as Fresno or red jalapeño), seeds and membranes removed, finely minced
09 -
¼ cup (60 ml) extra virgin olive oil or avocado oil
10 -
2 tablespoons (30 ml) red wine vinegar
11 -
1 teaspoon dried oregano
12 -
Sea salt and freshly ground black pepper, to taste
13 -
Red pepper flakes (optional)
# Instructions:
01 -
In a medium mixing bowl, combine parsley, cilantro, garlic, red chile, olive oil, red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes if using. Stir until all ingredients are fully incorporated. Taste and adjust seasoning as desired.
02 -
In a large serving bowl, gently toss together the cooked white beans, sliced cucumber, diced avocado, and lemon juice if using. Add the chimichurri sauce and mix to coat evenly. Check seasoning and adjust salt and pepper if needed.
03 -
Cover and allow the salad to rest for 10–15 minutes at room temperature to allow the flavors to meld before serving.
# Notes:
01 -
For best texture and flavor, use freshly cooked or high-quality canned beans and allow the salad to sit before serving.