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Related recipes: Beans and Grains, Corn, Delicious Living Magazine, Egg-Free, Herbs, Low-Carb, Low-Sodium, Low-Sugar, Potlucks, Quick & Easy, Soy-Free, Summer, Summer Squash, Tomatoes, Vegetables, 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
Quick & EasyCooking Time: 10 minutes
Prep Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings
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
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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
