Ensalada de Calabaza, Judias Verdes, y Cebolla

Any idea how that title translates? 

My current project is to create the Columbia Cookbook posts that I missed doing when we actually made the recipe. However, I will post-date them so they'll be here on the blog in chronological order. First, we have two salad recipes to add, and this one we made three times - once with Cuban pumpkin (or calabaza), once with butternut squash, and once with regular white potatoes. 

Pumpkin, String Beans, Egg, and Onion Salad

• 2 cloves garlic, mashed
• 1 pound tender string beans
• 1/2 pound Cuban pumpkin, butternut squash, or white potatoes
• 1 onion, thinly sliced
• 4 hard-boiled eggs, cut in half
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• salt and pepper to taste

Cook the green beans and squash in salted, garlic-flavored water (one vegetable at a time) just until tender, then arrange on a platter with sliced onions and hard-boiled eggs, season with salt and pepper and drizzle with vinaigrette. The presentation can be quite beautiful!