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Green Beans and Summer Squash Salad
Ingredients
  • 1 lb. green beans, trimmed and cut into 1½-inch pieces
  • 3 tablespoons white balsamic vinegar
  • 1 shallot, finely chopped (2 tablespoons)
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 8 cups rainbow chard, torn
  • 1 15-oz. can no-salt-added red kidney beans, rinsed and drained
  • 1 medium yellow summer squash, halved lengthwise and very thinly sliced
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped walnuts, toasted
Steps
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