Three Sisters Sauté
Corn has always been one of the most important foods in the Native American diet. Here, it’s combined with summer squash, beans and fresh tomatoes.
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Corn has always been one of the most important foods in the Native American diet. Here, it’s combined with summer squash, beans and fresh tomatoes.
Ingredients
Sage pesto
- 1/4 cup olive oil
- 2 Tbs. minced garlic
- 1/2 cup packed fresh sage leaves
- 1/4 cup fresh parsley
- 1/2 cup pine nuts, toasted
- 1/2 tsp. salt
- 4 tsp. fresh lemon juice
Sage pesto
- -
Sage pesto
- 1 tsp. vegetable oil
- 1 medium zucchini, thinly sliced lengthwise with mandoline or box shredder
- 1 medium yellow squash, thinly sliced lengthwise with mandoline or box shredder
- 1 cup cooked or canned beans (black, anasazi, Appaloosa, calypso)
- 1 cup chopped fresh tomatoes
- 1 cup roasted corn kernels
- Fresh sage leaves, for garnish
Preparation
To make Sage Pesto:
1. In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.
To make Sauté:
2. In large nonstick skillet, heat oil over medium heat. Add squash ribbons, beans, tomatoes, corn and 1 heaping Tbs. of sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Transfer mixture to large bowl, garnish with sage leaves and serve remaining pesto on the side.
Nutrition Information
- Serving Size Serves 6
- Calories 119
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 4 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 245 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g