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| 1 Tasse | Haricot verts |
| | Trimmed and cut into 1-inch lengths or |
| | Left whole |
| 1 Tasse | Yellow wax beans |
| | Trimmed and cut into 1-inch lengths |
| 1 Tasse | Romano beans |
| | Trimmed and cut into 1/2-inch pieces |
| 1 Tasse | Sugar snap peas |
| | Trimmed and cut into 1/2-inch pieces |
| 2 mittel | Yellow summer squash |
| | Cut into 1-inch pieces |
| 1/4 Tasse | White truffle oil |
| 2 Esslöffel | Sherry vinegar |
| 2 Teelöffel | shallots minced |
| 1/4 Tasse | Minced white truffle; (optional) |
| | Salt and freshly ground black pepper; to taste |
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6 Servings Vegan
The three beans used here include the tiniest French green beans (called haricot verts) which are as slender as matchsticks, large broad Italian romano beans, and yellow wax beans. Combined with fresh snap peas and yellow squash, this delicious salad displays the bounty of the summer garden.
In large pot, bring 3 quarts salted water to boil. Blanch beans in boiling water just until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to bowl of ice water. Repeat with peas and squash.
Vinaigrette: In small bowl, mix all ingredients until well blended. In medium bowl, combine all blanched vegetables; pour in vinaigrette and toss to coat. Serve right away.
Per Serving: 235 Cal.; 10G Prot.; 10G Total Fat (1G Sat. Fat); 28G Carb.; 0 Chol.; 44MG Sod.; 80 Fiber.
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