Chimichurri White Bean Salad with Avocado and Cucumber
Chimichurri White Bean Salad with Avocado and Cucumber
Ingredients
For the White Bean Salad
- 4 cannellini beans, 15-ounce cans, drained and rinsed
- 2 cucumber, large, sliced into half-moons
- 4 avocados, ripe, pitted, peeled, and diced
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 6 garlic cloves, minced
- 2 red chili, such as Fresno, finely chopped (seeds removed for less heat, optional)
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using canned beans, drain and rinse them thoroughly under cold water. Set aside to ensure they are well-drained.
⏱️ 2 min
- 2
Prepare the chimichurri ingredients: finely chop the fresh parsley and cilantro, mince the garlic cloves, and finely chop the red chili (removing seeds if you prefer less heat).
⏱️ 8 min
- 3
In a medium mixing bowl, combine the chopped parsley, cilantro, minced garlic, and chopped red chili. Pour in the extra virgin olive oil and red wine vinegar. Add the dried oregano, kosher salt, and freshly ground black pepper. Mix thoroughly with a spoon until all ingredients are well incorporated. Taste and adjust seasonings as needed.
⏱️ 5 min
- 4
Prepare the fresh additions: Slice the large cucumber into half-moons. Pit, peel, and dice the ripe avocados.
⏱️ 5 min
- 5
In a large serving bowl, combine the drained cannellini beans, sliced cucumber, and diced avocados. Pour the prepared chimichurri sauce over the salad ingredients.
⏱️ 2 min
- 6
Gently toss the salad to ensure all ingredients are evenly coated with the vibrant chimichurri dressing. Serve immediately or chill for a short period to allow flavors to meld.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri White Bean Salad with Avocado and Cucumber
Ingredients
For the White Bean Salad
- 4 cannellini beans, 15-ounce cans, drained and rinsed
- 2 cucumber, large, sliced into half-moons
- 4 avocados, ripe, pitted, peeled, and diced
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 6 garlic cloves, minced
- 2 red chili, such as Fresno, finely chopped (seeds removed for less heat, optional)
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using canned beans, drain and rinse them thoroughly under cold water. Set aside to ensure they are well-drained.
⏱️ 2 min - 2
Prepare the chimichurri ingredients: finely chop the fresh parsley and cilantro, mince the garlic cloves, and finely chop the red chili (removing seeds if you prefer less heat).
⏱️ 8 min - 3
In a medium mixing bowl, combine the chopped parsley, cilantro, minced garlic, and chopped red chili. Pour in the extra virgin olive oil and red wine vinegar. Add the dried oregano, kosher salt, and freshly ground black pepper. Mix thoroughly with a spoon until all ingredients are well incorporated. Taste and adjust seasonings as needed.
⏱️ 5 min - 4
Prepare the fresh additions: Slice the large cucumber into half-moons. Pit, peel, and dice the ripe avocados.
⏱️ 5 min - 5
In a large serving bowl, combine the drained cannellini beans, sliced cucumber, and diced avocados. Pour the prepared chimichurri sauce over the salad ingredients.
⏱️ 2 min - 6
Gently toss the salad to ensure all ingredients are evenly coated with the vibrant chimichurri dressing. Serve immediately or chill for a short period to allow flavors to meld.
⏱️ 1 min