Chimichurri is a traditional South American sauce made from olive oil, parsley, vinegar & red chili flakes. This version is powered by kale & brings a tangy flavor boost to a nutrient dense bean salad. For a spicier chimichurri use Lacinato kale or for a more mild option, use curly.
1 cup packed kale leaves, any variety
1 cup packed parsley leaves
1/2 cup extra virgin olive oil
2 tablespoon red wine vinegar
2 garlic cloves
1/2 teaspoon red chili flakes
1/4 teaspoon salt
2 15-ounce can black beans, drained, rinsed well under cold running water
1 red bell pepper, seeded, diced
4 scallions, thinly sliced
Place the kale and parsley in a food processor, chop finely. Add the olive oil, vinegar, garlic, chili flakes, and salt and process until a chunky sauce forms. Transfer to a large bowl and toss with the beans, red bell pepper, and scallions.
Nutritional Stats Per Serving (8 ounces): 313 calories, 8 g protein, 28 g carbohydrates, 18 g fat (2 g saturated), 0 mg cholesterol, 8 g fiber, 299 mg sodium.