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Corn, White Bean and Radish Salad with Chimichurri

Corn, White Bean and Radish Salad with Chimichurri

  • Author: The Gouda Life
  • Yield: Serves 4-6 1x
  • Category: Salad


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


  • 1/2 cup olive oil (best quality you can afford)
  • 2 tbsp 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

To Serve:

  • Greens (arugula, kale, spinach)
  • Fresh ground pepper
  • Feta cheese, optional


Chimichurri :

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.

Keywords: Corn, White Bean and Radish Salad, Corn and Bean Salad, Bean Salad