Summer Squash And Green Bean Salad

By á-174942

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.