Recipe 3: South American Black Bean Salad

METHOD

Step 1
To mix the dressing, put the vinegar, olive oil, chili powder and cumin into a bowl and whisk with a fork until combined.

Step 2
Crush the garlic, finely chop the herbs and add them to the dressing. Mix until everything is coated with the dressing. Slice the onion and dice the cucumber, avocado and pepper – you are aiming for small bite sized chunks.

Step 3
Add the beans to the bowl – drain the can if it’s water, but if the beans are in chilli sauce you can include it if you like.

Step 5
Mix everything together and either serve immediately, or cover with cling-film and keep in the fridge until needed. Can keep for up to 24 hours.

INGREDIENTS

• 400g can of mixed bean salad (in chilli sauce if desired)
• 1⁄2 red onion, sliced
• 1⁄4 cucumber
• 1 red pepper
• 1⁄2 avocado

For the chimichurri dressing you need:

• Large handful coriander
• Large handful parsley
• 2 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 1⁄2 Garlic clove, roughly chopped
• 1⁄4 tsp Chilli powder
• 1⁄4 tsp Ground cumin

UTENSILS

• Chopping board
• Knife
• Bowl
• Fork
• Spoon