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Related recipes: Beans and Grains, Corn, Delicious Living Magazine, Egg-Free, Herbs, Potlucks, Soya-Free, Summer, Summer Squash, Tomatoes, Vegetarian, Wheat-Free
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.
Ingredients
1 Tbsp (15mL) rape seed oil
2 unpeeled zucchini squash, julienned
2 unpeeled summer squash, julienned
1 cup (150g) fire-roasted corn kernels
1 cup (200g) chopped fresh tomatoes
1 cup (180g) cooked heirloom beans (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut lima or any variety of beans)
1 heaping Tbsp (15g) sage pesto
Fresh sage leaves for garnish
