Low Sodium
Summer Succotash
Summer Succotash
Serves: 8 Prep Time: 20 minutes Total Time: 30 minutes
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
Calorie: 101, Proteins: 5 g, Total Fat: 3 g, Fiber: 4.40 g, Sugar 4 g.

Ingredients

1 Tbs canola oil 2 each unpeeled zucchini squash, julienned 2 each unpeeled summer squash, julienned 1 cup fire-roasted corn kernels 1 cup chopped fresh tomatoes 1 cup cooked heirloom beans (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut lima or any variety of beans) 1 Tbs sage pesto 1/2 cup fresh sage leaves for garnish

Preparation

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.

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