Corn, White Bean and Radish Salad with Chimichurri

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

serves 4-6
 

Feel free to swap the beans for red kidney, black beans or pintos if you prefer. They all taste amazing in this recipe! 

1 can (540ml) white kidney beans

1 cup fresh corn kernels

1/2 cup shredded purple cabbage

1 tbsp chopped chives

6 radishes, cleaned and quartered

1/4 cup chimichurri, recipe follows

To Serve

greens (arugula, kale, spinach)

fresh ground pepper

feta cheese, optional

Chimichurri
1/2 cup olive oil (best quality you can afford)
2 tablespoons red wine vinegar
1/4 cup finely chopped flat-leaf parsley
1/4 cup fresh cilantro leaves
2 cloves garlic, minced
1/4 tsp red pepper flakes or 1 small red chili, seeds removed and minced
1 tsp dried oregano leaf
1 tsp salt
Do ahead
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.
 
Assemble the Salad
Rinse your can of white beans and toss the can into a big salad bowl along with the corn, cabbage, chives, and radishes. Toss in 1/4 cup of the chimichurri and toss to combine. Taste for salt and pepper and add more if needed. Serve over greens with fresh ground pepper and feta, if using.