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Hispanic Salad with Chimichurri

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  • Prep 60 min
  • Total 1 hr 15 min
  • Ingredients 20
  • Servings 4
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Blanca Arroyo What is Hispanic cuisine all about? Mmm… the delicious combination of a variety of foods from different countries, such as nopal, corn, beans, chickpeas, peppers, garlic and fine, fresh herbs like cilantro, parsley, oregano, dill and thyme. This salad is so versatile that you can even serve it as an appetizer or with tortilla chips. It also makes a great side dish with dill baked salmon or grilled chicken breast, and is even enjoyable by itself as a starter. No matter how you prepare it, you will love it and your guests will be amazed.
by Qué Rica Vida Cocina
Updated Aug 8, 2013
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Ingredients

Chimichurri:

  • 6 minced garlic cloves
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Salad:

  • 3 teaspoons extra virgin olive oil
  • 1/2 lb nopales, clean and cut into small cubes
  • 1 can (12 oz) black beans
  • 1 can (12 oz) chickpeas
  • 1 cup fresh white corn kernels
  • 1 cup green peppers, cut into small cubes
  • 1 cup red peppers, cut into small cubes
  • 1 cup yellow peppers, cut into small cubes
  • 1 cup orange peppers, cut into small cubes
  • 2 oz fresh cheese (queso fresco), shredded

Directions

  •  
    1
    Chimichurri: Use a wooden spoon to combine all the ingredients well in a medium bowl. Cover and put in the refrigerator until ready to serve.
  •  
    2
    Salad: In a medium, deep pot, heat 1/2 teaspoon of olive oil over medium heat. Add the nopales and let them cook for 15 minutes. They will release a slimy liquid, but will eventually dry up until well cooked. Set aside.
  •  
    3
    Add 2 teaspoons of olive oil to a large skillet and heat over medium heat. Once the oil is hot, add the black beans, chickpeas and peppers. Sauté for 8-10 minutes and use a wooden spoon to stir constantly. Let cool until you’re ready to put the salad together.
  •  
    4
    Add 1/2 teaspoon of olive oil to another skillet, heat over medium heat and sauté the corn for 3 minutes. Cover and let cook for 15 minutes.
  •  
    5
    Once all the ingredients are cold, put the salad together, mixing all the vegetables with the kernels. Add dressing and stir gently.
  •  
    6
    Place in a serving dish and sprinkle with fresh cheese.

Expert Tips

  • tip 1
    You may choose other vegetables instead of the ones I used, or add others.
  • tip 2
    You may also use other types of cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blanca Arroyo What is Hispanic cuisine all about? Mmm… the delicious combination of a variety of foods from different countries, such as nopal, corn, beans, chickpeas, peppers, garlic and fine, fresh herbs like cilantro, parsley, oregano, dill and thyme. This salad is so versatile that you can even serve it as an appetizer or with tortilla chips. It also makes a great side dish with dill baked salmon or grilled chicken breast, and is even enjoyable by itself as a starter. No matter how you prepare it, you will love it and your guests will be amazed.
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