Warm Vegetable Salad with Pinto Beans

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.

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