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Three Sisters Succotash

Recipe Image

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.

Preparation facts

Cooking Time: 10 minutes

Prep Time: 20 minutes

Total Time: 30 minutes

Yield: 8 servings

Ingredients

1 Tbs (15mL) canola 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

Directions

Heat canola oil in a large, nonstick skillet. Add squash, corn, tomatoes, beans and 1 heaping Tbsp (15g) of sage pesto. Toss quickly and remove from heat; do not overcook.

Place in large bowl, garnish with fresh sage leaves, serve immediately.

Nutrition facts

Serving Size 1 serving
Calories 101
Calories from Fat 28 (28%)
% Daily Value*
5%Total Fat 3g
2%Saturated Fat 0.5g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 1.1g
0%Cholesterol 1mg
3%Sodium 82mg
17%Potassium 593mg
5%Total Carbohydrate 16g
18%Dietary Fiber 4.4g
Sugars 4g
Sugar Alcohols 0g
10%Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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