Roasted Summer Squash and Kidney Bean Salad
Recipe type: Food is medicine
Cuisine: Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 yellow summer squash, diced
  • 2 cups kidney beans, cooked
  • 1 fennel bulb, cleaned and chopped
  • 1 green pepper, seeded and diced
  • 1 red onion, peeled and diced small
  • ¼ cup parsley, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 3 tbsp. organic red wine vinegar
  • ½ tsp. sea salt
  • 1 tsp. organic dijon mustard
  • ⅓ cup extra virgin olive oil
  1. Preheat oven to 375.
  2. Coat squash with a small amount of olive oil and season with salt and pepper.
  3. Place squash onto a roasting pan and cook 25 minutes, uncovered.
  4. Remove squash from the oven and let come to room temperature.
  5. In a large mixing bowl combine squash, beans, fennel, pepper, onion, and parsley.
  6. In a small mixing bowl, combine oregano, basil red wine vinegar and sea salt.
  7. Once salt dissolves, add mustard and olive oil, and whisk briskly to emulsify.
  8. Coat salad evenly.
Recipe by Andrea Beaman at