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Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 8 servings
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Related recipes: Beans and
Grains, Corn,
Delicious Living Magazine, Egg-Free, Herbs, 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.
Ingredients
1 Tbsp (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.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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