Mexican Gray Squash Salad

“Calabacitas”, or Mexican Gray Squashes, are similar to zucchinis, but have a nutty taste and firm texture. They are terrific in a salad.

Serves 2-4.

Ingredients:

• 1 medium Mexican Gray Squash, thinly sliced in half-circles
• 1 (15 oz) can kidney beans, rinsed and drained
• 1/2 red bell pepper, thinly sliced
• 1 small piece mild onion, thinly sliced
• 1/4 c cilantro, chopped
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 2 tsp lemon juice
• 1 1/2 tsp sugar
• 1 garlic clove, minced
• 1/4 tsp oregano
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 c shredded Mexican cheese blend

Directions:

1. In large salad bowl, mix squash, beans, bell pepper, onion, and cilantro.
2. In small bowl, whisk together olive oil, vinegar, lemon juice, sugar, garlic, oregano, salt, and pepper.
3. Drizzle dressing over salad; mix well. Lightly toss in cheese. Serve immediately or refrigerate; serve within a day, tossing again before service.