Vegetarians recipes
Summer Squash And Green Bean Salad
2 small yellow summer squashes
2 cups fresh green beans -- cut 1" pieces
1 can chick-peas - (16 oz) -- drained, rinsed
2 scallions -- finely chopped
2 tablespoons chopped fresh parsley - (to 3) (or cilantro)
2 tablespoons light olive oil
Juice of 1/2 lemon
2 tablespoons white wine vinegar - (to 3) -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 teaspoon dried oregano
Dark green lettuce leaves -- for serving

Scrub the squashes, cut them in half lengthwise, and slice them 1/4 inch thick. Steam them until they are tender-crisp.

At the same time, steam the cut green beans separately until tender-crisp. Once done, rinse the vegetables immediately under cold water and allow to drain for a few minutes 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 refrigerate for several hours. Stir occasionally to distribute the marinade. Arrange each serving on 2 or 3 lettuce leaves.

This recipe yields 6 or more servings.


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