Ensalada de ejote y calabacita
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 6 | ||
| ¾ | pounds | Cooked green beans |
| ¾ | pounds | Cooked zucchini squash |
| 1 | small | Onion |
| A well-seasoned oil and vinegar dressing | ||
| 2 | eaches | Peaches, peeled and sliced |
| 1 | small | Avocado, peeled and cut into strips |
| Seeds of half a pomegrantie, if available | ||
Directions
Cut the squash into halves and then into quarters lengthwise. Cut the beans into three parts. Slice the onion thin and mix it with the rest of the vegetables. Toss the vegetables in the dressing. Garnish the salad with the peeled and sliced peaches, the avocado strips and the pomegranite seeds. From: The Cuisines of Mexico Shared by: Pat Stockett
Submitted By PAT STOCKETT On 06-18-95