Squash and Cauliflower Salad with Cranberry Beans and Salsa Verde

Name: 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