Black Bean & Freekah Salad

Serves: 4quick and easy black bean and freekah salad recipe perfect for a summer bbq

Preparation time:  15 minutes

Cooking time: 25  minutes


  • 500g chicken tenderloins
  • 1 teaspoon oil
  • 1 cup freekah, cooked following packet directions, drained and cooled to room temperature
  • 2 cups rocket
  • ¼ cup shredded fresh mint leaves, plus extra leaves, for garnish
  • 400g can Edgell Black Beans, drained and rinsed
  • ½ red onion, shaved with vegetable peeler
  • ½ cup roasted red capsicum strips
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup olive oil
  • Zest of half a lemon and juice from 1
  • 1 teaspoon sugar



  1. Lightly coat chicken tenderloins with oil and thread onto small wooden skewers. Heat a BBQ or grill plate and cook for 3-4 minutes each side or until cooked through.
  2. Combine freekeh, rocket, mint, Edgell Black Beans, onion, capsicum and almonds in a large bowl.
  3. Combine remaining ingredients in a screw top jar to make a dressing. Season to taste and toss gently through salad. Serve with chicken tenderloins and garnish with extra mint leaves.

Tip: Cracked wheat freekeh and wholegrain freekeh are generally available in supermarkets and most speciality food stores. If using wholegrain freekeh, allow a slightly longer cooking time.

Recipe and image kindly provided by Edgell, for more recipes please visit their website.