Great with good bread and a glass (or two) of good wine, beer…
2 c green beans
2 medium zucchini or summer squash
3 c or so cooked (white) beans, drained
1/2 c feta, Parmesan, or blue cheese, crumbled
1/2 c fresh, coarsely chopped herb
3 – 4 T extra-virgin olive oil
2 T lemon juice
salt and pepper, to taste
1. Trim green beans. Cut in half if very long. Half zucchini. Slice into thin half moons.
2. Steam green beans for a few minutes, until crisp-tender–more crisp than tender. For the last minute add the zucchini. You can also put them into boiling water. Remove from steamer basket or drain, and, if you like, transfer to a bowl filled with very cold water, to stop the vegetables from cooking further. Drain again, then pat dry with a kitchen or paper towel.
3. Combine the green beans, zucchini, and white beans in a serving bowl. Add the cheese and herb. Toss gently. Add the olive oil, lemon juice, salt, and pepper, and, again, toss to combine. You can also mix up the oil, lemon juice, salt, and pepper separately and add to the salad.