1 pound sliced cucumber or sliced and sautéed summer squash
½ cup fresh onions, sliced thin
½ cup olive oil
Generous amount of freshly ground black pepper
½ cup coarsely chopped fresh dill
½ lemon
Instructions
Bring 3 quarts water plus the ¼ cup salt to a rolling boil in a large pot. Add the beans. Return water to a boil and boil for 5 minutes. While the beans are cooking, prepare a very cold ice water bath in a large bowl. Drain the beans and plunge into ice water. Stir and toss.
While the beans are chilling, combine the cucumbers/ summer squash with the remaining 2 Tbsp salt and sliced onions in a bowl. Toss and allow to sit for 20 minutes.
Drain the beans and add to the squash/cucumber mixture. Add the olive oil and pepper and toss to coat evenly. Allow it to sit until ready to serve, or for up to 1 hour.
Before serving, toss in the dill and squeeze lemon over the top.
Notes
Recipe adapted from Barbara Kafka’s Vegetable Love
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