Three Sisters Succotash
Corn, beans and squash are the principal foods of many Native American tribes. They’re called “the three sisters” because they support one another as they grow. 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.
- 1 tablespoon canola oil
- 2 unpeeled zucchini squash, julienned
- 2 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 heaping tablespoon sage pesto
- Fresh sage leaves for garnish
- Heat canola oil in a large, nonstick skillet.
- Add squash, corn, tomatoes, beans and 1 heaping tablespoons (15g) of sage pesto.
- Toss quickly and remove from heat; do not overcook.
- Place in large bowl, garnish with fresh sage leaves, serve immediately.