Ingredients
- 2 sm yellow summer squashes
- 2 c. fresh green beans cut 1" pcs
- 1 can chick-peas - (16 ounce) liquid removed, rinsed
- 2 x scallions finely minced
- 2 Tbsp. minced fresh parsley - (to 3)
- (or possibly cilantro)
- 2 Tbsp. light extra virgin olive oil
- Juice of 1/2 lemon
- 2 Tbsp. white wine vinegar - (to 3) to taste
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/2 tsp dry oregano
- Dark green lettuce leaves for serving
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Summer Squash And Green Bean Salad
Servings: 6
Directions
- Scrub the squashes, cut them in half lengthwise, and slice them 1/4 inch thick. Steam them till they are tender-crisp.
- At the same time, steam the cut green beans separately till tender-crisp. Once done, rinse the vegetables immediately under cool water and allow to drain for a few min in a colander.
- Combine the squash and green beans in a large serving bowl along with all the remaining ingredients except the lettuce. Toss well, cover, and chill for several hrs. Stir occasionally to distribute the marinade. Arrange each serving on 2 or possibly 3 lettuce leaves.
- This recipe yields 6 or possibly more servings.
- Description: "This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe."
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