AVOCADO AND GARBANZO SALAD

7 oz. yellow squash, chopped
7 oz. can pimientos, drained, cut into thin strips
1 (16 oz.) can garbanzos, drained
1 small onion, thinly sliced
1 medium avocado, chopped
1/3 cup plus 3 Tbsp. stuffed green olives
FOR THE DRESSING:
1/4 cup olive oil
1/4 cup lemon juice
2 small fresh red chillies, finely chopped
1/4 tsp. sugar

Place squash in a steamer basket over boiling water. Cover pan and steam 3 minutes, or until almost tender. Remove from steamer basket, rinse under cold water and drain.

Combine squash, beans, onion, avocado, and olives in a large bowl.

Combine olive oil, lemon juice, chillies, and sugar in jar with a tight-fitting lid. Shake well and pour over salad. Toss gently to combine.

Servings: 4