Recipe - Marinated Green Bean Salad

8 ounce Fresh green beans; washed
and trimmed
8 ounce Young zucchini; washed and
trimmed
8 ounce Red bell pepper; roasted
3 tablespoon Balsamic vinegar
1 tablespoon Extra virgin olive oil
2 Cloves garlic; cut or sliced up
1 Anchovy; minced
1 tablespoon Parsley; minced
One half teaspoon Salt
Freshly ground pepper
6 lg Lettuce leaves

Steam whole beans and squash until just tender, about 6 minutes. Plunge
into cold water to stop cooking. Cut beans on diagonal into 2inch lengths.
Cut zucchini into 2inch sticks, about as big around as green beans. Remove
char, seeds and stem from pepper and cut into 2inch strips. In a medium
bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and
pepper. Add vegetables and allow to stand at least 30 minutes. Divide among
lettuce leaves to serve, drizzling any remaining marinade over the top.
Serves 6

Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
Posted to MCRecipe Digest V1 #190

Date: Fri, 9 Aug 1996 12:24:02 0700 (PDT)

From: PatH phannema@wizard.ucr.edu