1 small zucchini
1 small yellow squash
1 red pepper
1 orange pepper
1 yellow pepper
1 sweet cubanelle pepper
1 small white onion
6-8 green onions
1 pint grape or cherry tomatoes
small bunch chives
¼ cup packed cilantro
4-8 ounces feta cheese, crumbled
1 15oz. can black beans, rinsed
1 15oz. can northern beans, rinsed
1 15oz. can chick peas, rinsed
½ cup olive oil
juice of one lime
salt & pepper to taste
Directions:
Fine dice zucchini, squash, peppers, and white onion. Thinly slice to disks green onions. Halve tomatoes and set aside. Coarse cut chives and cilantro. Combine everything except the tomatoes and cheese in a large serving bowl. Add cheese last to preserve its chunks. Arrange tomatoes on top. Serve cold.
May substitute blue cheese for feta. Use whatever peppers may be available by season, or preferred (a hot pepper or two will add more zip). Buy vegetables local when possible for the freshest taste.
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