Squash and Cauliflower Salad with Cranberry Beans and Salsa Verde

Ingredients

• For the Salsa Verde
• 2 whole pickled jalapeños in escabeche (I like Embasa brand)
• 3 tablespoons cilantro, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons lime juice
• 4 tablespoons extra virgin olive oil
• For the Salad
• 3 whole yellow crookneck summer squash, cut into bite sized pieces. (Zucchini can be substituted)
• 12 ounces cauliflower florets, in bite sized pieces
• 2-4 tablespoons olive oil
• salt
• 1 cup cooked cranberry beans

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