Red Chimichurri Dense Bean Salad
Total Time
45m
(including chilling time)
Prep Time:15m
Yields:4-6 Servings
Ingredients
For red chimichurri:
½ cup
¼ cup
2 tbsp.
chopped fresh parsley, plus more for garnish
1 tbsp.
1 tsp.
smoked paprika
1 tsp.
¼ tsp.
For salad:
1 can
(15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
1 can
(15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can
(15.5 oz.)
GOYA® Chick Peas, drained and rinsed
3 cups
halved cherry tomatoes
2 cups
packed baby arugula
½ cup
chopped green onions
2
avocados, halved, pitted, peeled and cut into 1/2-inch pieces (optional)
Directions
Step 1
<p><strong>For the red chimichurri:</strong> Combine the pimientos, vinegar, parsley, garlic, paprika, cumin, and crushed red pepper in the bowl of a food processor. Pulse until finely ground. Add the oil and process until combined. Season with Adobo to taste.</p>
Step 2
<p><strong>For the salad:</strong> In a large bowl, combine the red chimichurri, beans, olives, tomatoes, arugula, and green onions, and toss to coat. Season with additional Adobo to taste. Chill or let sit at room temperature for at least 30 minutes to allow the flavors to develop. Add the avocados, if using, and toss gently to coat. Garnish with additional parsley and serve.</p> <p><strong>Smart Storage for Freshness</strong><br /> To keep your salad fresh when meal prepping, store it in an airtight container and keep the dressing separate until you’re ready to serve. Store the avocado separately as well to prevent browning. The salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.</p>
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Red Chimichurri Dense Bean Salad
Prep Time: 15m
Total time: 45m
Yields: 4-6 Servings
Ingredients
For red chimichurri:
½ cup
¼ cup
2 tbsp.
chopped fresh parsley, plus more for garnish
1 tbsp.
1 tsp.
smoked paprika
1 tsp.
¼ tsp.
For salad:
1 can (15.5 oz.)
GOYA® Red Kidney Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
3 cups
halved cherry tomatoes
2 cups
packed baby arugula
½ cup
chopped green onions
2
avocados, halved, pitted, peeled and cut into 1/2-inch pieces (optional)
Directions
Step 1
<p><strong>For the red chimichurri:</strong> Combine the pimientos, vinegar, parsley, garlic, paprika, cumin, and crushed red pepper in the bowl of a food processor. Pulse until finely ground. Add the oil and process until combined. Season with Adobo to taste.</p>
Step 2
<p><strong>For the salad:</strong> In a large bowl, combine the red chimichurri, beans, olives, tomatoes, arugula, and green onions, and toss to coat. Season with additional Adobo to taste. Chill or let sit at room temperature for at least 30 minutes to allow the flavors to develop. Add the avocados, if using, and toss gently to coat. Garnish with additional parsley and serve.</p> <p><strong>Smart Storage for Freshness</strong><br /> To keep your salad fresh when meal prepping, store it in an airtight container and keep the dressing separate until you’re ready to serve. Store the avocado separately as well to prevent browning. The salad will typically stay fresh in the refrigerator for 3 to 4 days. For easy tracking, label the container with the date.</p>
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