Ayurvedic Recipes: Summer Green Bean Salad

Directions

1. Fill a medium saucepan halfway with water and bring to a boil. Add green beans and boil for 3 minutes, or until slightly tender. The green beans should still have a light crunch.
2. While green beans are cooking, fill a mixing bowl with ice water. When the green beans are done cooking, fill a mixing bowl with ice water. When the green beans are done cooking, drain thoroughly and immediately add to the ice water to shop the cooking process. Drain in a colander. Pat dry and set aside.
3. To make a vinaigrette, whisk all ingredients together, adding the olive oil last. Set aside.
4. Heat a teaspoon of oil in a saute pan on medium heat.
5. Add red onion and cook until just tender and slightly translucent. Add yellow squash and cook an additional 2 minutes.
6. Take squash mixture off heat and add to green beans. Stir all the vegetables together and add the vinaigrette.
7. Serve topped with crumbled goat cheese.

For Pitta: Replace the cooked squash and onions with fresh chopped and seeded cucumber. Replace cilantro with mint for extra cooling.

For Kapha: Add 1 cup cooked room temperature couscous. For easy couscous, pour 1/2 cup couscous into 3/4 cup boiling water, stir once with a spoon, cover with a lid, and remove from heat. Wait 10 minutes, and then fluff couscous with a fork. Let cool before mixing into the salad.