Ingredients

• Kosher salt
• 16 oz. (1 lb.) fresh or frozen green beans
• 2 ears of corn, shucked
• 2 cups fresh parsley leaves
• ½ cup extra-virgin olive oil
• 1/3 cup fresh cilantro leaves
• ¼ cup fresh oregano leaves
• 1 small garlic clove, minced
• 1 tsp. finely grated lemon zest
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. red wine vinegar
• ¼ tsp. crushed red pepper flakes
• 1 small shallot, finely chopped
• ½ cup crumbled feta

Directions

1. In a large pot of boiling, generously salted water, cook green beans, stirring occasionally, until bright green and crunchy, 2 to 3 minutes. Using tongs or a slotted spoon, transfer beans to a large bowl of ice water. Drain and pat dry.
2. Meanwhile, cut kernels off corn cobs and transfer kernels to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each, until slightly softened, about 90 seconds total.
3. In a food processor, pulse parsley, oil, cilantro, oregano, garlic, lemon zest, lemon juice, vinegar, red pepper flakes, and 1 tsp. salt until smooth.
4. Transfer chimichurri to a large bowl. Add green beans, shallot, corn, and feta and toss to combine.