Salsa Verde Summer Squash Recipe
A fresh tasting way to enjoy summer squash, especially at the peak of the season. Serve as a side dish with a grilled steak or for brunch with eggs and fresh fruit.1 (15 oz) can Black Beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper
2 tablespoons organic olive oil
1 red onion, diced
2 large cloves organic garlic, minced
1 pound yellow summer squash, quartered and cut into 1/2-inch thick pieces
3/4 pound tomatillos, peeled, rinsed and cut into sixths
Sea Salt and freshly-ground black pepper
Note: always use glass bowls when working with lime juice if possible. In a small glass bowl mix together cilantro, lime juice and cayenne pepper, set aside.
Heat olive oil in large non-stick skillet over medium heat, until the oil starts to become fragrant. Add onion, and cook 3 to 4 minutes, or until soft and fragrant. Next add in the minced garlic, and cook for 1 minute. Add in the chopped summer squash and tomatillos, continue to cook, stirring constantly, 6 to 7 minutes, or until vegetables are tender. Add black beans and cook 3-4 minutes or until black beans are heated. Season to taste with salt and pepper. Stir in cilantro just before serving.
