HealthNotes

Summer Succotash

• From: Delicious Living Magazine

Ingredients

• 1 Tbs 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 beans (any variety of beans you like, feel free to mix and match)

• 1 heaping Tbsp (15g) basil pesto

• Fresh basil leaves for garnish

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.

Directions

• Heat canola oil in a large, nonstick skillet. Add squash, corn, tomatoes, beans and 1 heaping Tbsp (15g) of basil pesto. Toss quickly and remove from heat; do not overcook.
• Place in large bowl, garnish with fresh basil leaves, serve immediately.