Though no longer a vegetarian, I’ve subscribed to the Vegetarian Times magazine for several years. I find their recipes to be inspiring and creative. Their take on a hearty version of “salsa verde” is a seasonal favorite. Each year I wait in anticipation for the lovely squash and tomatillos to arrive, and promptly make this dish!
1/4 cup chopped cilantro
2 tbsp fresh lime juice
1/8 tsp hot pepper sauce (or more!)
2 tbsp olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 lb yellow squash quartered and chopped
3/4 lb tomatillos, peeled, rinsed, and cut into wedges
1 15.5 oz can black beans, drained and rinsed (or cook up a fresh batch of your beans from last winters bulk pick-up!)
Salt and pepper, to taste
Combine cilantro, lime juice and hot pepper sauce in a small bowl. Heat olive oil in large skillet over medium heat. Add onion and cook 3 – 4 minutes or until soft and translucent. Stir in garlic – cook 30 seconds. Increase heat to medium-high, add squash, tomatillos, and cook. Stir constnatly for 5 – 6 minutes or until the vegetables are tender. Stir in black beans, salt and pepper, cook 1 – 2 minutes or until heated through.
Remove from heat, stir in cilantro mixture, serve immediately.
Photo and Recipe shared via Creative Commons License