Watermelon Salad with Feta, Peanuts & Lime Mint Dressing
Recreate this refreshing watermelon salad with feta, roasted peanuts, fresh mint, and a bright lime dressing. The perfect summer side for burgers and cookouts.
Sautéed Zucchini & Yellow Squash with Rancho Gordo Borlotti Beans
Sometimes the best recipes start with leftovers.
I had a small container of leftover Rancho Gordo Borlotti beans in the refrigerator after making soup earlier in the week. Rather than turning them into another bowl of soup, I wanted a simple summer side to serve alongside burgers.
The result was even better than I expected.
Caramelized zucchini and yellow squash bring sweetness, dry oregano adds earthiness, the creamy borlotti beans add substance, and pickled red onions brighten the entire dish. A squeeze of lemon and a shower of freshly grated Parmesan pull everything together into something that feels hearty without being heavy.
It's the kind of side dish that makes burgers feel like a complete summer meal.
Why Rancho Gordo Borlotti Beans Work So Well
Rancho Gordo Borlotti beans have a creamy texture and rich flavor that deserve more than being hidden in soups or stews.
Because they're cooked from dried beans rather than canned, they hold their shape while staying tender. That makes them perfect for folding into sautéed vegetables where they absorb flavors without falling apart.
If you have leftovers, this recipe is one of the easiest ways to give them a second life.
How to Sauté Zucchini Without It Turning Watery
This is one reason I almost always sauté zucchini instead of grilling it.
The key is a very hot skillet and patience.
Don't overcrowd the pan, do not salt until you have brown edges (salt draws out moisture causing it to steam) and resist stirring for the first few minutes. Let the cut sides develop deep golden color before tossing. Instead of steaming, the zucchini caramelizes, concentrating its flavor while staying firm.
The yellow squash cooks the same way, giving you browned edges and a little sweetness that pairs beautifully with the creamy beans.
Serves 4
Ingredients
- 2 zucchini, sliced into ¼-inch half moons
- 2 yellow squash, sliced into ¼-inch half moons
- 2 cups cooked Rancho Gordo Borlotti beans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter (optional)
- 2 cloves garlic, thinly sliced
- ¼ cup chopped pickled red onions
- Zest of ½ lemon
- Juice of ½ lemon
- 1 tablespoons dry oregano
- ¼ cup freshly grated Parmesan
- Kosher salt
- Freshly cracked black pepper
- Pinch of red pepper flakes (optional)
Directions
- Heat a large skillet over medium-high heat. Add the olive oil.
- Add the zucchini and squash in a single layer. Season lightly with dry oregano, salt and pepper and let them cook without stirring for 3–4 minutes to develop a deep golden color.
- Toss and continue cooking another 2–3 minutes until just tender. Add the butter and garlic during the last minute. Remove the squash to a bowl and reserve.
- Add in the Rancho Gordo Borlotti beans and cook just until warmed through, about 2 minutes.
- Add the squash, and mix well. Remove from the heat. Stir in the pickled red onions, lemon zest, lemon juice, herbs, and Parmesan.
- Taste and adjust the seasoning. Finish with a drizzle of your best olive oil before serving.
What to Serve with This Summer Side Dish
This was made for burgers, but it would be just as good with grilled chicken, Italian sausages, pork chops, or a simply grilled piece of fish.
The creamy beans make it substantial enough to replace potatoes, while the lemon and pickled onions keep everything tasting fresh.
Sometimes the best recipes aren't planned at all. They're simply the reward for looking in the refrigerator, finding one good leftover ingredient, and building something around it.
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