Chimichurri Sauce:

• 1/2 cup fresh parsley
• 1/3 cup extra virgin olive oil
• 1/8 cup fresh cilantro
• 1/8 cup fresh basil
• 2 garlic cloves, peeled
• 1 tablespoon shallot, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano leaves
• 1 teaspoon red wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• (optional) 1/8 teaspoon red pepper flakes

Dense Bean Salad:

• 1 medium zucchini, remove ends & cut into spears
• 3–4 ears of sweet corn, remove husk and silks
• extra virgin olive oil
• 2 cans cannellini beans, drained and rinsed
• 1 can chickpeas (or garbanzo beans), drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/3 cup red onion, diced
• 4oz feta cheese, crumbled
• 1 teaspoon lemon juice, freshly squeezed (more, to taste)
• 1 teaspoon kosher salt (more, if desired)
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground black pepper