Three Sisters Sauté Recipe - Vegetarian Times

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.

  • 6Servings


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
  • 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


To make Sage Pesto:

1. In food processor or blender, combine all pesto ingredients and process until smooth. Set aside.

To make Saut&eacute:

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

  • Calories: 119
  • Carbohydrate Content: 15 g
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 245 mg