La Herencia® Chimichurri Salad

Ingredients for Chimichurri Salad

  • 1 package La Herencia® Chimichurri

  • 1 red bell pepper chopped

  • 1 orange bell pepper chopped

  • ½ red small onion chopped

  • ½ cup fresh cilantro chopped

  • 1 avocado cubed

  • 2 cups lettuce

  • ½ cup red kidney beans (drained)

  • ½ cup black beans (drained)

Ingredients for dressing

  • 2 tablespoons balsamic vinaigrette

  • Pinch of salt to taste

  • Sprinkle garlic powder

  • Pinch of pepper

  • 1 lime

  • ¼ cup extra virgin olive oil

Instructions for Chimichurri Salad

Preheat grill to medium-high heat. Cook for 4 minutes covered, flip,and continue to cook for 3 additional minutes covered or until internaltemperature of 145°F is reached on instantread thermometer. Remove fromheat, let rest for 3 minutes. Slice meat in thin slices.

In a large salad bowl add lettuce, avocado, orange bell peppers, redonion, red kidney beans, red bell peppers, black beans, and cilantro.

Mix salad andadd slices of La Herencia® Chimichurri on top of salad.

Instructions for dressing

Slowly mixtablespoons balsamic vinaigrette, salt, garlicpowder, pepper, lime and extra virgin olive oil. Add dressing oversalad.

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