Related recipes: Beans and Grains, Corn,
Delicious Living Magazine, Egg-Free, Herbs, Main Dishes, Potlucks,
Soy-Free, Summer, Summer Squash, Tomatoes,
Vegetarian, Wheat-Free
Corn, beans and squash are the principal foods of many Native
American tribes. They’re called the sisters because they support one another. The corn
grows tall, allowing the bean vine to twine around her stalk. The bean fixes the nitrogen in
the soil, and the squash has big leaves that hold in moisture.
Preparation facts
Cooking Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
Ingredients
1 Tbs (15mL) canola oil
2 unpeeled zucchini squash, julienned
2 unpeeled summer squash, julienned
1 cup (150g) fire-roasted corn kernels
1 cup (200g) chopped fresh tomatoes
1 cup (180g) cooked heirloom beans (Anasazi, Appaloosa, Black,
Butterscotch Calypso, Tepary, Chestnut lima or any variety of beans)
1 heaping Tbsp (15g) sage pesto
Fresh sage leaves for garnish
Directions
Heat canola oil in a large, nonstick skillet. Add squash, corn,
tomatoes, beans and 1 heaping Tbsp (15g) of sage pesto. Toss quickly and remove from heat; do
not overcook.
Place in large bowl, garnish with fresh sage leaves, serve
immediately.
Nutrition facts
Serving Size 1 serving
Calories 101
Calories from Fat 28 (28%)
% Daily Value*
5%Total Fat 3g
2%Saturated
Fat 0.5g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1.1g
0%Cholesterol 1mg
3%Sodium 82mg
17%Potassium 593mg
5%Total
Carbohydrate 16g
18%Dietary
Fiber 4.4g
Sugars 4g
Sugar Alcohols 0g
10%Protein 5g