Squash Salad


This past weekend was another amazing time at the Litchfield Hills Farm Fresh Market. I didn’t even have any leftovers from my cooking demo to take home. Must have been a hit! Here’s what I made.

Herbed White Bean and Squash Salad
Makes 4-6 servings


  • 2 cups yellow squash, diced
  • 1 cup zucchini, diced
  • 2 cups cooked cannellini beans
  • 1 clove garlic, minced
  • 1 Tablespoon basil, chopped
  • 1 Tablespoon parsley, chopped
  • 2 teaspoons chives, chopped
  • 3 Tablespoons white balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • Salt (to taste)


  1. In a small bowl whisk together the olive oil and vinegar.
  2. Finely chop the basil, parsley, and chives.
  3. Mince the garlic.
  4. Add the garlic and herbs to the dressing.
  5. Toss in a dash of salt and a teaspoon of crushed red pepper flakes to the dressing. Set the dressing aside.
  6. Dice the squash and zucchini. Place the pieces into a large bowl.
  7. Add in 2 cups of cooked cannellini beans.
  8. Pour the herb dressing over the vegetables. Mix until everything looks nicely coated with the dressing.
  9. Cover and refrigerate for at least 30 minutes so the flavors really come together.
  10. Then it’s ready to serve.


  • To turn this salad into a main course, throw in some pasta. Just be sure to double the amount of olive oil and vinegar.

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