Two Bean Salad with Chimichurri Sauce
4 servings
240 minutes
The two-bean salad with chimichurri sauce is a vibrant representative of Argentine cuisine, filled with freshness and rich aroma. Red and green beans create a harmonious combination of textures: the soft and tender beans contrast with the crunchy greens. The chimichurri dressing, a traditional Argentine sauce, adds zest to the dish with garlic, lemon juice, and olive oil. This salad has a bright flavor with a slight tang and herbal notes of parsley. It is perfect as a standalone dish for a light dinner or as a side to meat and fish dishes. This simple yet flavor-rich appetizer reflects Argentina's culinary passion, where fresh ingredients and natural aromas are key to exquisite gastronomic experiences.
1
Soak the dried beans in water, bring to a boil, and cook for 1 minute. Remove from heat, cover, and let sit for 1 hour. Rinse the beans, then soak in water, bring to a boil, add salt, and cook for 1.5 hours. Drain the beans in a colander.
- Red kidney beans: 250 g
- Salt: to taste
2
For the dressing, chop the garlic and mix it with salt, gradually adding lemon juice and olive oil. Dress the warm beans with the sauce, mix, and let sit for 30 minutes.
- Garlic: 3 cloves
- Salt: to taste
- Lemon juice: 3 tablespoons
- Olive oil: 5 tablespoon
- Red kidney beans: 250 g
3
Boil green beans in salted water. Rinse with cold water.
- Green beans: 350 g
- Salt: to taste
4
Combine two types of beans. Add celery, sliced into thin rings.
- Green beans: 350 g
- Red kidney beans: 250 g
- Celery: 2 pieces
5
Sprinkle with chopped greens. Salt and pepper to taste.
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
