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 Knives.com
*Any cooked bean of your preference will work.