Chimichurri Bean Salad

For the chimichurri sauce: add all of the ingredients to a bowl and stir thoroughly. Taste and adjust as necessary
For the salad: add the beans, sliced cucumber, diced avocado, and chimichurri sauce to a food container (or the same bowl as the chimichurri). Toss to combine well and taste and adjust as needed. Let the salad rest before serving so that the flavors meld together. This can be enjoyed with

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Ingredients:

Bean Salad:

2-3 cups cooked white beans (I used gigantes but feel free to try butter beans, chickpeas, or cannellini beans)

1/2 medium cucumber, sliced

1 ripe avocado, diced

optional: 1 tablespoon fresh lemon juice to prevent browning

Chimichurri Sauce:

1/3 cup fresh flat-leaf parsley leaves, finely chopped

1/4 cup fresh cilantro leaves, finely chopped (optional but its so yummy included in here)

3-4 garlic cloves, minced

1 small red chile (fresno or red jalapeño), seeds and ribs removed, finely minced

1/4 cup extra virgin olive oil (or avocado oil)

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and black pepper to taste

Option to add red pepper flakes

Instructions:

For the chimichurri sauce: add all of the ingredients to a bowl and stir thoroughly. Taste and adjust as necessary

For the salad: add the beans, sliced cucumber, diced avocado, and chimichurri sauce to a food container (or the same bowl as the chimichurri). Toss to combine well and taste and adjust as needed.

Let the salad rest before serving so that the flavors meld together. This can be enjoyed with