Sarah’s Spicy Summer Squash Bean Salad with Lime Vinaigrette

OK it is now officially fall, but I have been meaning to post this, and since summer squash went home in the CSA baskets today, it motivated me to get it done!  This salad is made at least 2 hours before serving, but as much as 24 hrs in advance.  Feel free to mix up the type of beans.
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 small zucchini  thinly sliced so they will marinate well
  • 1 small yellow summer squash, thinly sliced so they will marinate well
  • 2 carrots, cut into julienne strips
  • 1 red onion, thinly  sliced and separated into rings
  • 4 ounces Monterey Jack cheese with jalapeno pepper, cubed (1 cup)
  • 1/4 cup olive oil (can use less, if desired)
  • 1 teaspoon zest from a lime peel
  • 1/4 cup fresh lime juice
  • 1 to 2 tablespoons snipped cilantro or parsley
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamon
  • Salad Greens
1. In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
2. For dressing, in a screw-top jar combine the olive oil or salad oil, lime peel, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamon. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.  The longer you let it chill together the more the flavors mesh.
3. To serve, use a slotted spoon to spoon salad onto salad greens.  Goes great with a big slice of summer melon.
Makes about 4 servings.
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1 Response to Sarah’s Spicy Summer Squash Bean Salad with Lime Vinaigrette

  1. Pingback: Harvest for September 27th « Millsap Farms CSA Blog

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