Chimichurri Green Bean Salad
Green beans and potatoes are tossed with tomato wedges and garlicky, herby chimichurri sauce for a modern, picnic & patio friendly salad.
Serves
8
Prep time 10 minutes
Ingredients
1/2 cup thinly sliced red onion
3 Tbsp. red wine vinegar
1 cup packed cilantro leaves and tender stems
1 cup packed flat leaf parsley leaves and tender stems
1/4 cup olive oil
2 cloves garlic
2 tsp. dried oregano
1 tsp. dried red pepper flakes
1/2 tsp. kosher salt and 1/4 tsp. black pepper
2 cans (14.5 oz. each) Del Monte® Cut Green Beans, well drained
2 cans (14.5 oz. each ) Del Monte® Diced New Potatoes, well drained (or Del Monte® Whole New Potatoes, well drained and diced)
2 medium tomatoes, sliced into thin wedges
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Directions
In a large salad bowl, toss onions in vinegar; let stand 10 minutes for flavor to mellow.
Meanwhile, in the bowl of a food processor, add cilantro, parsley, olive oil, garlic, oregano, red pepper flakes, salt and pepper. Pulse until coarsely chopped, occasionally scraping down sides with a spatula.
Add herb mixture, beans, potatoes and tomatoes to onions. Gently stir with a spatula to coat vegetables. Cover with plastic wrap and rest 15 to 30 minutes for flavors to meld before serving.