Summer squash come in a tantalizing array of shapes and colors: straightneck, crookneck, or scalloped fruits colored yellow, gold, cream, lime, or a striking dark green. For the sweetest flavor, opt for smaller specimens.
Recipe Yield:
8 servings
Recipe Ingredient Details:
4 cups diced raw summer squash, any type (about 3 small squash)
3/4 - 1 cup finely chopped red onion
1 19-ounce can cannellini beans, drained and rinsed
1/4 cup chopped sun-dried tomatoes
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon-style mustard
1/2 tablespoon chopped fresh rosemary
1 shallot, minced (about 1 tablespoon)
1/4 teaspoon salt
Freshly ground black pepper (to taste)
Recipe Instructions:
In a large serving bowl, toss together summer squash, red onion, beans, and sun-dried tomatoes. In a small bowl, whisk together olive oil, vinegar, mustard, rosemary, shallot, salt, and pepper. Pour olive-oil mixture over bean-squash mixture and toss until well coated. Refrigerate for at least 30 minutes or several hours to allow flavors to blend. Serve chilled.
Recipe Additional Notes:
PER SERVING: Calories 186,Fat 9,Perfat 44,Cholesterol 0,Carbo 21,Protein 6,Fiber 2,Sodium 240
Tue, 2004-06-01 13:10
