Dinner

Chimichurri Green Bean Salad Recipe

ByMaya Arden August 4, 2026August 4, 2026

Introduction

This Chimichurri Green Bean Salad is a fresh and vibrant dish perfect for summer gatherings or a light side. Crisp green beans and sweet corn are tossed in a zesty, herb-packed chimichurri sauce and finished with salty feta for a delightful flavor balance.

A close-up top view of a dish in a white bowl with a dark rim, filled with bright green fresh green beans as the main layer, mixed with yellow corn kernels scattered throughout as the second layer, topped off with small chunks and crumbles of white cheese, finely chopped light purple onions, and light green herbs mixed with a little red chili flakes, all gently coated in a light green herb dressing, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
16 oz. (1 lb.) fresh or frozen green beans

2 ears of corn, shucked
2 cups fresh parsley leaves

1/2 cup extra-virgin olive oil
1/3 cup fresh cilantro leaves

1/4 cup fresh oregano leaves
1 small garlic clove, minced
1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes

1 small shallot, finely chopped
1/2 cup crumbled feta

Instructions

Step 1: Bring a large pot of water to a boil and generously salt it. Cook the green beans, stirring occasionally, until they are bright green and just crunchy, about 2 to 3 minutes. Use tongs or a slotted spoon to transfer them to a large bowl of ice water. Drain and pat dry thoroughly.

Step 2: Cut the kernels off the corn cobs and place them in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until slightly softened, about 90 seconds total.
Step 3: In a food processor, combine parsley, olive oil, cilantro, oregano, garlic, lemon zest, lemon juice, red wine vinegar, crushed red pepper flakes, and 1 teaspoon of salt. Pulse until the mixture is smooth and well blended.
Step 4: Transfer the chimichurri sauce to a large bowl. Add the prepared green beans, chopped shallot, corn kernels, and crumbled feta. Toss everything together gently to combine the flavors before serving.

Tips & Variations

For added texture, try tossing in toasted pine nuts or sliced almonds before serving.
If fresh oregano isn’t available, substitute with a teaspoon of dried oregano for convenience.
To make the salad ahead, prepare the chimichurri sauce and vegetables separately and combine just before serving to keep flavors fresh.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if needed, let it come to room temperature before serving and give it a gentle toss to redistribute the dressing.

How to Serve

The image shows a dish with bright green beans and yellow corn cut from the cob, mixed with small white chunks of cheese scattered on top. The food looks fresh and is coated in a green herb sauce with visible small leaves and oil glistening on the vegetables. The dish is served on three round white plates, each with a golden rim, placed on a white marbled surface. A silver fork rests on the bottom plate beside the green beans. In the upper left corner, there is a white bowl filled with more green herb sauce and a silver spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Yes, you can use frozen green beans. Just thaw them completely and pat dry before cooking to avoid excess water in the salad.

Is this recipe suitable for a vegan diet?

The salad as written includes feta cheese, which is not vegan. To make it vegan, simply omit the feta or substitute with a vegan cheese alternative.

Maya Arden