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

Name: Chimichurri Bean Salad with Fresh Herbs and Avocado (Quick & Easy 20-Min Recipe)
Total time: 20 min
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; freshly ground black pepper; Red pepper flakes (optional)

recipebyme.com

Bright herbs, creamy avocado, and tender beans tossed in zesty chimichurri dressing for a vibrant, satisfying dish.

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Spoon

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
freshly ground black pepper
Red pepper flakes (optional)