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In a large saucepan cook the green beans in boiling water 7 minutes or until crisp-tender; drain.
Green Beans and Summer Squash Salad
Ingredients (for 6 servings)
- 1 lb — green beans
- 3 tbsp — white balsamic vinegar
- 1 whole — shallot
- 2 tsp — Dijon mustard
- 2 clove — garlic
- 8 cup — rainbow chard
- 1 can — red kidney beans
- 1 whole — yellow summer squash
- 0 — Sea salt and freshly ground black pepper
- 0.25 cup — walnuts