As served at the Poe Springs picnic, prepared by Diann Dimitri
In a large mixing bowl, combine pinto beans and scallions; set aside. Combine limas and peas in a wide skillet, drizzle with 1/4 cup salad dressing and bring to a simmer. Cook, stirring constantly for three minutes. Add yellow squash and zucchini and cook three minutes longer or until squash is tender-crisp. Immediately transfer hot vegetables to beans and scallions. Add parsley and toss salad. Serve warm or room temperature. Serves 6 as an entree or 8 as a side dish.