New Update
| Main ingredients | Black beans, Fresh flat parsley leaves, Garlic cloves, Red wine vinegar, Extra virgin olive oil, Dried red chillies, Crushed black peppercorns, Assorted lettuce leaves, Sweet corn kernels, Assorted baby tomatoes |
| Cuisine | Argentina |
| Course | Salad |
| Prep time | 6-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup boiled black beans
- 1 cup fresh flat parsley leaves
- 10-15 garlic cloves
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon dried red chilli flakes
- Crushed black peppercorns to taste
- Salt to taste
- 2 cups assorted lettuce leaves, torn into small pieces
- ½ cup boiled sweet corn kernels
- 5-6 assorted baby tomatoes, halved
Method
- To make the chimichurri dressing, put parsley leaves in a food processor, add garlic cloves, red wine vinegar, extra virgin olive oil, red chilli flakes, crushed black peppercorns and salt and process to a coarse paste.
- Take lettuce leaves in a large bowl, add sweet corn kernels, boiled black beans, crushed black peppercorns, assorted baby tomatoes and drizzle 2-3 tablespoons of chimichurri dressing and mix gently till well combined.
- Transfer the salad onto a serving plate and serve immediately with the remaining dressing.
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