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Ingredientes
- 2 sm yellow summer squashes
- 2 c. fresh green beans cut 1" pcs
- 1 can chick-peas - (16 ounce) liquid removed, rinsed
- 2 x scallions finely minced
- 2 Tbsp. minced fresh parsley - (to 3)
- Â Â (or possibly cilantro)
- 2 Tbsp. light extra virgin olive oil
- Â Â Juice of 1/2 lemon
- 2 Tbsp. white wine vinegar - (to 3) to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 tsp dry oregano
- Â Â Dark green lettuce leaves for serving
Direcciones
- Scrub the squashes, cut them in half lengthwise, and slice them 1/4 inch thick. Steam them till they are tender-crisp.
- At the same time, steam the cut green beans separately till tender-crisp. Once done, rinse the vegetables immediately under cool water and allow to drain for a few min 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 chill for several hrs. Stir occasionally to distribute the marinade. Arrange each serving on 2 or possibly 3 lettuce leaves.
- This recipe yields 6 or possibly more servings.
- Description: "This appealing mix of steamed vegetables and chickpeas is adapted from a classic southwestern recipe."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 52 | 24% |
| Total Fat 5.96g | 7% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 241mg | 10% |
| Potassium 544mg | 16% |
| Total Carbs 33.99g | 9% |
| Dietary Fiber 10.0g | 33% |
| Sugars 1.26g | 1% |
| Protein 8.98g | 14% |
