Chimichurri Black Bean, Couscous & Avocado Salad
Chimichurri Black Bean, Couscous & Avocado Salad Quick salads don’t need to be boring and this vegan-friendly healthy black bean and avocado salad is packed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Colander
- Fork
- Measuring spoon
- Can opener
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Spoon
Ingredients
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- handful of flat-leaf parsley
- handful of coriander
- 1 tbsp sherry vinegar or red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 small clove of garlic, chopped
- pinch of chilli flakes
- 1 x 400g tin of black beans, drained and rinsed
- ½-1 avocado, chopped
- 2 spring onions, finely sliced
- 1-2 ripe tomatoes, roughly chopped
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