Ensalada de chauchas is a homestyle Argentine salad of boiled green beans with potato, tomato, arugula, and scallion, dressed with olive oil and vinegar.
It’s a classic family side dish, ideal with asado and other meats.
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Argentine Green Bean Salad
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Cuisine: Argentine
Ingredients
- 500 g green beans (thin ones are best)
- 3 small potatoes
- 3 tomatoes
- 2 bunches of arugula (or a small butter lettuce)
- 2 scallions (or a small onion)
- 3 tablespoons of chopped parsley
- Salt, olive oil, and vinegar, as needed
Preparation
- Cook the green beans, wash them, trim the ends and, if they’re the common kind, remove the tough side strings; boil them in water with a pinch of salt until tender.
- Cook the potatoes, wash them, put them in cold salted water, and cook over low heat until done; let them cool, peel, and slice them.
- Prepare the rest, cut the tomatoes into wedges; wash and drain the arugula well (if using lettuce, tear it a little). Wash the scallions, discard the top of the green stalks, and slice them thinly.
- Toss and serve, combine everything, season with salt, oil, and vinegar, sprinkle with the chopped parsley, and serve.
Tips
- Thin green beans are more tender.
- Start the potatoes in cold water so they cook evenly.
- Drain the arugula well so the salad isn’t watery.
Traditional variations
- Butter lettuce can replace the arugula and onion the scallion; many families add hard-boiled egg.
How to serve
Serve the salad at room temperature, freshly dressed, as a side for meats.
Recommended pairings
- Asado
- Milanesas
- Roast chicken
Did you know?
In Argentina, green beans are called «chauchas».
Frequently Asked Questions
It's the Argentine name for green beans.
With salt, olive oil, and vinegar, and chopped parsley on top.
It's an ideal side for asado, milanesas, or chicken.
