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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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
