Potato and Zucchini Salad
Rinse, trim and cut zucchini lengthwise into slices. Drain beans and combine with vegetable broth in a pot. Bring to a boil. Meanwhile, rinse, trim and cut scallions diagonally into pieces. Mix scallions with zucchini in a bowl. Pour boiling broth and bean mixture over zucchini and season with vinegar, salt, pepper and red pepper flakes.
Cut boiled potatoes into slices. In a non-stick frying pan, heat potatoes in oil until warmed through. Mix potatoes into the salad and let marinate about 30 minutes. Rinse zucchini blossoms, shake dry and tear into small pieces. Season salad to taste, stir in zucchini blossoms and serve immediately.