Français - Currently listing 2,459 recipes in 84 categories!
Latest Recipes
Vote for us on Google ---> |
2 small yellow summer squashes
2 cups fresh green beans -- cut 1" pieces
1 can chick-peas - (16 oz) -- drained, rinsed
2 scallions -- finely chopped
2 tablespoons chopped fresh parsley - (to 3) (or cilantro)
2 tablespoons light olive oil
Juice of 1/2 lemon
2 tablespoons white wine vinegar - (to 3) -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 teaspoon dried oregano
Dark green lettuce leaves -- for serving
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.
Source: http://www.vegkitchen.com/
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
*Conversions*
Mesures liquides Mesures solides Température Cuisson au gaz
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Candied Yams Hearty Pasta And Pink Beans Sweet-Glazed Tofu Cutlets Macamic vegetarian pasta Bean Salad With Fresh Herbs
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!