Saturday, July 27, 2013

Zucchini and Bean Salad

Here's a promising recipe I plan on trying this week. The vinaigrette acts to "cook" the squash a bit if you make this the day before (as suggested).

Marinated Squash and Chickpea Salad

1lb small zucchini/yellow squash, halved and thinly sliced
1 1/2 cups cooked chickpeas (or 1 can, rinsed and drained)- white or black beans would be great also
1/2 cup chopped red onion
1/2 large red bell pepper, cut into 1-inch long slices
2 cloves garlic, minced (if you still have garlic scapes kicking around- use 'em!)
2 tablespoons lemon juice, freshly squeezed
2 tablespoons white balsamic or white wine vinegar, (or another slightly sweet vinegar)
salt and black pepper, to taste
fresh herbs (such as mint, basil, or oregano) to taste

Combine all ingredients in a non-metal container. Cover tightly and refrigerate for at least 6 hours (24 hours is optimal), stirring occasionally. Check the seasonings and add more salt and lemon juice or vinegar if you think it needs it. Serve sprinkled with additional fresh herbs.

Ideas to spruce it up:

Use seasoned rice vinegar, add a drizzle of sesame oil and some sesame seeds.
Add a dash of hot sauce or cayenne to balance that sweet.
Add some SIW corn and/or Dr. Martin limas (what I wouldn't give to get my first taste of these right about now!)

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