Chimichurri Bean Salad with Fresh Herbs and Avocado (Quick & Easy 20-Min Recipe) - Recipe By Me

Ingredients

• 600–750 g cooked white beans (such as gigantes, butter beans, chickpeas, or cannellini), drained and rinsed
• ½ medium cucumber, thinly sliced
• 1 ripe avocado, diced
• 1 tablespoon freshly squeezed lemon juice (optional, to prevent avocado browning)
• ⅓ cup (approx. 10 g) fresh flat-leaf parsley leaves, finely chopped
• ¼ cup (approx. 7 g) fresh cilantro leaves, finely chopped (optional)
• 3–4 garlic cloves, finely minced
• 1 small red chile (such as Fresno or red jalapeño), seeds and membranes removed, finely minced
• ¼ cup (60 ml) extra virgin olive oil or avocado oil
• 2 tablespoons (30 ml) red wine vinegar
• 1 teaspoon dried oregano
• Sea salt and freshly ground black pepper, to taste
• Red pepper flakes (optional)