Place all the ingredients for the chimichurri into a small bowl and mix well.
Steam the potatoes until tender and slice when cool enough to handle.
Steam the corn and beans, plunging the beans into an ice bath (1L water with 1 cup of ice added) to retain their vibrant green colour.
Toss the potatoes in the chimichurri and place them onto a serving plate.
Slice the corn kernels from the cob and add to the plate with the beans and radish.
Drizzle with olive oil and season with salt and pepper before serving.
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