Dinner Ideas

Dense Bean Salad

Name: Dense Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
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; 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

8 servings

servings

15 minutes

active time

25 minutes

total time

Start Cooking

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

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

Directions

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, 2 cans cannellini beans, 1 can chickpeas (or garbanzo beans), 1 cup cherry tomatoes, 1/3 cup red onion, 4 oz feta cheese, 1 teaspoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon lemon zest, and 1/4 teaspoon ground black 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!

Nutrition

Serving Size

Calories

290 kcal

Total Fat

14 g

Saturated Fat

3 g

Unsaturated Fat

10 g

Trans Fat

0.003 g

Cholesterol

13 mg

Sodium

931 mg

Total Carbohydrate

34 g

Dietary Fiber

9 g

Total Sugars

4 g

Protein

13 g