Squash And Cauliflower Salad With Cranberry Beans And Salsa Verde

• For the Salsa Verde
• 2 whole pickled jalapenos in escabeche (I like Embasa brand)
• 3 tablespoons cilantro, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons lime juice
• 4 tablespoons extra virgin olive oil
• For the Salad
• 3 whole yellow crookneck summer squash, cut into bite sized pieces. (Zucchini can be substituted)
• 12 ounces cauliflower florets, in bite sized pieces
• 2-4 tablespoons olive oil
• salt
• 1 cup cooked cranberry beans

1. Combine all ingredients for Salsa Verde. Season to taste, and set aside to let the flavors combine.
2. Preheat oven to 450.
3. Toss squash and cauliflower in olive oil. You want each piece to be lightly coated in oil.
4. Spread vegetables on a cookie sheet in a single layer, sprinkle generously with salt and roast until browned and soft - 20-30 minutes. Let cool.
5. Combine beans and roasted vegetables with salsa verde. Serve at room temperature.

jalapeufos, cilantro, garlic, lime juice, extra virgin olive oil, salad, yellow crookneck summer squash, cauliflower, olive oil, salt, cranberry beans

Taken from food52.com/recipes/2403-squash-and-cauliflower-salad-with-cranberry-beans-and-salsa-verde (may not work)