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    Summer Squash and String Bean Salad

    List of Ingredients




    2 small yellow summer squashes
    2 cups fresh string beans, cut into 1-inch pieces
    16-ounce can chick-peas, drained and rinsed
    2 scallions, finely chopped
    2-3 tablespoons chopped fresh parsley or cilantro
    2 tablespoons light olive oil
    Juice of 1/2 lemon
    2-3 tablespoons white wine vinegar, to taste
    Salt
    freshly ground black pepper
    l/2 teaspoon dried oregano
    Dark green lettuce leaves

    Recipe



    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 string 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 string 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.

    Recipe from Krista Mauler

 

 

 


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