Servings: 4 Servings
Calories: 133kcal
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.
Ingredients
- 3 strips Turkey Bacon - optional (omit for vegetarian option)
- 1 teaspoon canola oil
- 2 small zucchini squash - diced
- 2 small summer squash - diced
- 1 cup corn kernels - we prefer fire-roasted when available
- 1 cup fresh tomatoes - diced
- 1 cup heirloom beans - cooked (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut Lima or any variety of beans)
- 1 tablespoon sage pesto - or sage herb blend
Instructions
- Optional Ingredient: Cook turkey bacon in a large, nonstick skillet until crisp. Drain, chop, and set aside.
- Heat canola oil in same skillet.
- Add diced squash, corn, tomatoes, beans and 1 heaping tablespoon of sage pesto (or sage herb blend)
- Toss quickly for up to 10 minutes -- but keep veggies crisp if possible.
- Place in large bowl, serve immediately.
Spa Index Kitchen Notes
For fire roasted corn kernels, you may buy a bag already roasted and flash frozen at Trader Joe's, or, make your own. If it's a warm season and your grill is ready, roast your ears of corn, cool, and slice your kernels. Or, if you've got frozen corn kernels, add a cup or two to a sheet pan. Spray or drizzle lightly with olive oil, salt, and pepper. Roast at high heat, shaking turning once or twice, until they are blacked and browned on the edges, a bit chewy and toasty tasting.
It's so good this way, you may never steam or boil your corn kernels again. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 133 kcal (7%) | Carbohydrates: 16 g (5%) | Protein: 6 g (12%) | Fat: 6 g (9%) | Cholesterol: 11 mg (4%) | Sodium: 83 mg (4%) | Potassium: 641 mg (18%) | Fiber: 4 g (17%) | Vitamin A: 608 IU (12%) | Vitamin C: 29 mg (35%) | Calcium: 61 mg (6%) | Iron: 1.5 mg (8%)