About the Recipe
Fresh, vibrant and filling thanks to the fiber and protein rich black beans! Feel free to add grilled chicken or hard boiled eggs!
Ingredients
For Salad
1 15oz can black beans, drained and rinsed
1/2 cup Walnuts, roughly chopped
1 small fennel bulb, thinly sliced
1 cup tomatoes, roughly chopped
For Chimichurri
1/3 cup olive oil
2 tbsp red wine vinegar
1 red chili, finely chopped
1 garlic close, grated
1 tsp dried oregano
Large bunch of parsley, finely chopped
Preparation
Preheat oven to 400 degrees F
Spread the beans and walnuts out on separate halves of a baking tray in an even layer and roast for 15 minutes until the nuts are toasted and beans are dry and starting to crack and blister. Make sure the walnuts do not burn; remove them earlier from the oven if necessary.
Leave to cool to room temperature.
Meanwhile, mix up the chimichurri sauce. Mix ingredients together in large bowl (can add a 1/4 tsp salt). If you wish to have a finer texture for the sauce use a blender or immersion blender.
Place the fennel in a large salad bowl and massage for 1 minute using your hands to soften. Add the remaining ingredients to the bowl and toss the chimichurri through to coat.