Chimichurri Green Bean Salad Recipe
A vibrant and fresh Chimichurri Green Bean Salad featuring crisp green beans, sweet corn, and a flavorful herbaceous chimichurri dressing made with parsley, cilantro, and oregano, finished with tangy feta and a hint of lemon. This easy-to-make salad is perfect as a light side dish or a refreshing addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Argentinian-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 16 oz. (1 lb.) fresh or frozen green beans
- 2 ears of corn, shucked
- 1 small shallot, finely chopped
Herbs & Aromatics
- 2 cups fresh parsley leaves
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 1 small garlic clove, minced
Dressing & Seasonings
- 1/2 cup extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
- 2 tbsp. red wine vinegar
- 1/4 tsp. crushed red pepper flakes
- Kosher salt, to taste (about 1 tsp. for chimichurri and generously for boiling water)
Cheese
- 1/2 cup crumbled feta
Instructions
- Cook the Green Beans: Bring a large pot of water to a boil and generously salt it. Add the green beans and cook, stirring occasionally, until they are bright green and just crunchy, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the beans immediately to a large bowl filled with ice water to stop the cooking process. Drain well and pat dry with paper towels.
- Prepare the Corn: Cut the kernels off the shucked corn cobs and place the kernels into a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each session, until the corn is slightly softened but still crisp, about 90 seconds total.
- Make the Chimichurri Dressing: In a food processor, combine the parsley, extra-virgin olive oil, cilantro, oregano, minced garlic, lemon zest, fresh lemon juice, red wine vinegar, crushed red pepper flakes, and 1 teaspoon kosher salt. Pulse until the mixture is smooth and well blended.
- Toss the Salad: Transfer the chimichurri dressing to a large mixing bowl. Add the cooked and dried green beans, softened corn kernels, finely chopped shallot, and crumbled feta cheese. Toss everything gently to fully combine and evenly coat the salad with the dressing.
Notes
- Use fresh or frozen green beans; if using frozen, do not thaw before cooking.
- Microwaving the corn softens it slightly without making it mushy; alternatively, you can blanch or grill the corn.
- Serve the salad chilled or at room temperature.
- For a spicier kick, increase the crushed red pepper flakes to 1/2 teaspoon.
- This salad can be prepared a few hours ahead and refrigerated; toss again before serving.
Keywords: chimichurri, green bean salad, fresh herbs, summer salad, feta cheese, easy side dish, healthy salad
Find it online: https://flavorsbymaya.com/chimichurri-green-bean-salad-recipe/
