This salad from The Gouda Life is simple as can be but packs a huge punch of flavour from the tangy, herb-heavy chimichurri. Sometimes I’ll add avocado or halved tomatoes, but I also love the crunchy simplicity of this salad as-is. The radishes give is a bit of spicy bite, the fresh corn kernels almost pop in your mouth and are sweet and juicy, and the white beans are smooth and creamy and offer a hit of protein and fibre to help you feel fuller for longer. Serve it right away or keep it in the fridge for lunches through the week!
Corn, White Bean and Radish Salad with Chimichurri
Feel free to swap the beans for red kidney, black beans or pintos if you prefer. They all taste amazing in this recipe!
1 cup fresh corn kernels
1/2 cup shredded purple cabbage
1 tbsp chopped chives
6 radishes, cleaned and quartered
greens (arugula, kale, spinach)
fresh ground pepper
feta cheese, optional
2 tablespoons red wine vinegar
1/4 cup finely chopped flat-leaf parsley
1 tsp salt
Make the chimichurri a day or two in advance so all the flavours can mingle and get acquainted. Keep in a sealed jar in the fridge for up to 2 weeks. Serve any leftovers with grilled meats or potatoes, stirred into mayo or Greek yogurt for a tangy dip or brush on vegetables before grilling/roasting.