- Fresh summer squash, 2-3, large
- Fresh snap beans about 2 handfuls will do
- 1 Tbsp olive oil
- Dash of sea salt
- Scallions chopped
- Wash and chop the squash and beans.
- Add olive oil to sauce pan over medium heat.
- Add squash and beans and cook for about 5 minutes add scallions cook until beans are bright green and squash is tender.
- Add salt and pepper to taste.