Tomato & Green Bean Salad with Chimichurri Dressing
Author: Amy Rindskopf
This is a great side salad at dinner or lunch. Chimichurri is South America’s answer to pesto. For extra protein, try adding chickpeas or canned salmon.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 4 medium tomatoes, cored and chopped
- ½ red onion, chopped fine
- ¼ cup feta cheese, crumbled
- Chimichurri Dressing:
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 2 cloves of garlic
- 1 jalapeño, end trimmed, seeds and pith removed
- 3 Tbs red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tsp kosher salt
Instructions
- Prepare dressing: combine parsley, cilantro, garlic and jalapeno in food processor. Process until chunky. Add vinegar and process more. Add oil and salt, and process until smooth, scraping down sides as necessary. Let rest for 20 minutes.
- Blanche green beans: bring 4 cups of water to a boil in a medium saucepan. Add green beans and cook for 2-4 minutes, until beans are bright green but still crisp to the bite. Remove from heat, drain and place beans in an ice-water bath to stop the cooking process.
- Make salad: Drain water and ice and place beans in a large bowl. Add tomatoes and onion and toss. Add ¼ cup of dressing and toss until combined. Taste and adjust seasoning (you may want more dressing, especially if you love spice). Sprinkle feta over salad just before serving.
Denise's Tricks N' Tips
Notes from Amy:
You will have extra Chimichurri Dressing – hooray! Use it as a fish or meat marinade or mix with Greek-style yogurt for a tangy dip for veggies. It will keep in the refrigerator for a week.
You will have extra Chimichurri Dressing – hooray! Use it as a fish or meat marinade or mix with Greek-style yogurt for a tangy dip for veggies. It will keep in the refrigerator for a week.