
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Warm bean and summer squash salad with pearl couscous
Dairy-Free, Soy-Free, Vegan
2 Servings, 500 Calories/Serving
30–45 Minutes
We call this dish veggie confetti: all our favorite seasonal vegetables become a kaleidoscopic salad of colors and textures.
In your bag
- 6 ounces organic green beans
- ½ cup pearl couscous
- 2 organic summer squash
- 1 cup cooked kidney beans
- ¼ cup pitted Kalamata olives
- 6 ounces organic Sun Gold or cherry tomatoes
- 3 sprigs organic fresh oregano
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Nutrition per serving
Calories: 500, Protein: 16g (32% DV), Fiber: 12g (48% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 460mg (19% DV), Carbohydrates: 56g (19% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the green beans
- Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.
2
Cook the couscous
3
Prep the remaining ingredients; make the vinaigrette
- Cut the squash into ¼-inch-thick pieces.
- Rinse the kidney beans.
- Cut the olives in half, checking for any pits.
- Cut the tomatoes in half.
- Strip the oregano leaves from the stems and coarsely chop enough to measure 1 tablespoon [2 TBL]; set aside half for garnish. Save any remaining oregano for another use.
4
Cook the squash; finish the salad
Serve
Kids Can!
- Fill a sauce pot with water.
- Rinse the kidney beans.
- Strip the oregano leaves.
- Stir the lemon vinaigrette.
- Garnish with the oregano.