Green Bean, Tomato, Zucchini Salad

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  • 1 qt green breans
  • 1 medium zucchini
  • 1qt cherry tomatoes
  • ½ C walnuts, toasted
  • 2 T vinegar (sherry or red wine are best but anything will do)
  • ¼ C olive oil
  • 1 bu parsley
  1. snap the stem ends from the green beans and wash
  2. slice the zucchini into thin rounds
  3. halve the cherry tomatoes
  4. smash the walnuts into rough pieces
  5. roughly chop the parsley
  6. combine all ingredients, sprinkle with salt and black pepper and taste adjusting seasoning as desired
  7. Serve cold or room temperature

This recipe is featured in the post:

green city market– mid July virtual csa