Salsa Verde Yellow Squash Saute Recipe

Name: Salsa Verde Yellow Squash Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped cilantro; 2 Tbs. fresh lime juice; ⅛ tsp. hot pepper sauce; 2 Tbs. olive oil; 1 medium-sized onion, chopped; 2 large cloves garlic, minced; 1 lb. yellow squash, quartered and cut into 1/2-inch-thick pieces; 3/4 lb. tomatillos, peeled, rinsed and cut into sixths; 1 15.5-oz. can black beans, drained and rinsed; Salt and freshly ground black pepper to taste

Servings: persons

1/4 cup chopped cilantro
2 Tbs. fresh lime juice
⅛ tsp. hot pepper sauce
2 Tbs. olive oil
1 medium-sized onion, chopped
2 large cloves garlic, minced
1 lb. yellow squash, quartered and cut into 1/2-inch-thick pieces
3/4 lb. tomatillos, peeled, rinsed and cut into sixths
1 15.5-oz. can black beans, drained and rinsed
Salt and freshly ground black pepper to taste

1
Combine cilantro, lime juice and hot pepper sauce in small bowl.
2
Heat olive oil in large skillet over medium heat.
3
Add onion, and cook 3 to 4 minutes, or until soft and translucent.
4
Stir in garlic, and cook 30 seconds.
5
Increase heat to medium-high.
6
Add squash and tomatillos, and cook, stirring constantly, 5 to 6 minutes, or until vegetables are tender.
7
Stir in black beans, salt and pepper, and cook 1 to 2 minutes, or until heated through.
8
Remove pan from heat, and stir in cilantro mixture.
9
Serve immediately.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup chopped cilantro, 2 Tbs. fresh lime juice, ⅛ tsp. hot pepper sauce, 2 Tbs. olive oil, and more.

Yes, Salsa Verde Yellow Squash Saute falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Verde Yellow Squash Saute

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