Ensalada de ejote y calabacita

Yield: 6 servings

Measure Ingredient
\N \N Serves 6
¾ pounds Cooked green beans
¾ pounds Cooked zucchini squash
1 small Onion
\N \N A well-seasoned oil and vinegar dressing
2 eaches Peaches, peeled and sliced
1 small Avocado, peeled and cut into strips
\N \N Seeds of half a pomegrantie, if available

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

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