Green Beans and Summer Squash Salad

Green Beans and Summer Squash Salad


1-pound fresh green beans, trimmed and cut into 1 ½ -inch pieces

3 tablespoons white balsamic vinegar or regular balsamic vinegar

1 shallot, finely chopped (2 tablespoons)

2 teaspoons Dijon mustard (or more to taste)

2 cloves garlic, minced

2 tablespoons olive oil

8 cups rainbow chard, torn or romaine lettuce, torn

1 15oz. red kidney beans, rinsed and drained*

1 medium yellow squash, halved lengthwise and very thinly sliced

Sea salt and black pepper to taste

½ cup chopped walnuts, toasted



1.  In a large saucepan cook the green beans in boiling water 7 minutes or until crisp-tender; drain. Immediately transfer to a bowl of ice water to cool, drain again.

2.  Meanwhile, for dressing, in a small bowl whisk together the vinegar, the shallot, the Dijon mustard, olive oil and garlic.

3.  In an extra-large bowl combine the rainbow chard/romaine lettuce, the red kidney beans, the yellow squash, and the green beans. Drizzle with the dressing; toss to coat. Season with salt and pepper. Top with toasted walnuts.


Adapted from Forks and


*Any cooked bean of your preference will work.