Talley Farms Fresh Harvest


Summer Sunburst Squash Salad

From Delish-Dish


3 medium yellow pattypan squash, cut into 1/4" dice

3 medium plum tomatoes, cut into 1/4" dice

4 medium radishes, cut into 1/4" dice

1 can black beans

1/4 cup fresh lime juice

1 1/2 tablespoons olive oil

1/4 teaspoon ground coriander

Kosher salt and freshly ground black pepper

1 large avocado, pitted, peeled, cut into 1/4-inch dice

1/4 cup chopped cilantro, plus more for garnish


Drain and rinse the black beans in a colander.

Mix squash, tomatoes, radishes, black beans, cilantro, lime juice, olive oil and coriander in large bowl. Season to taste with salt and pepper. Gently stir in avocado. Garnish with additional cilantro sprigs if desired and serve immediately.


If you don't plan on finishing the whole bowl of salad in one sitting, I suggest you omit the avocado and pass it in a separate bowl for your guests to add in. That way you can save the leftovers and add fresh avocado when you serve it again.

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