Dense Bean Salad
Our light and refreshing Summer Dense Bean Salad + Chimichurri Sauce is full of color and nutritious ingredients, perfect for lunch!
Ingredients
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
- 4 oz 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
Instructions
- Make Chimichurri: Put all of the Chimichurri Sauce ingredients in a small food processor and blend on high until fully combined. Set aside until ready to use.
- Prep: Preheat an outdoor grill to a medium-high heat and make sure the grill grates are clean. Rub olive oil on the outside of the zucchini spears and sweet corn.
- Grill: Grill the zucchini directly on the grill grates for about 2 minutes per side and then remove. Grill corn cobs for about 10-12 minutes, rotating every few minutes. Remove and set aside to cool.
- Cut: Once the grilled veggies are cool enough to handle, cut the zucchini into bite-sized pieces. Then cut the corn kernels off of each cob.
- Assemble Salad: In a large bowl, add the zucchini, corn, cannellini beans, chickpeas, cherry tomatoes, red onion, feta cheese, 1 teaspoon lemon juice, 1 teaspoon salt, 1/2 teaspoon lemon zest, and 1/4 teaspoon pepper.
- Add Chimichurri: Pour the Chimichurri sauce over the salad and toss it all together.
- Serve: Enjoy immediately or store in the fridge for later!
Notes
- Dairy Free: simply omit the feta cheese or use a dairy-free alternative.
- Storage: leftover salad can be kept in an airtight container in the fridge for 3-4 days. Great for meal prep!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
