Summer Squash And Green Bean Salad

Recipe Ingredients

2 cups	474ml	Yellow summer squashes (small)
2 cups	320g / 11oz	Fresh green beans - cut 1" pieces
1		Chick-peas - (16 oz) - drained, rinsed
2		Scallions - finely chopped
2 tablespoons	30ml	Chopped fresh parsley - (to 3)
		= (or cilantro)
2 tablespoons	30ml	Light olive oil
		Juice of 1/2 lemon
2 tablespoons	30ml	White wine vinegar - (to 3) - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Dried oregano
		Dark green lettuce leaves - for serving

Recipe Instructions

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.

Description:

"This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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