Ribbons of Summer Squash with Sage Pesto
* Canola oil
* 2 cups zucchini and yellow summer squash, julienned (prepared on a mandolin or with a grater--do not peel)
* 1 cup corn kernels, roasted
* 1 cup fresh tomatoes, chopped
* 1 cup heirloom beans, cooked (Anasazi, Appaloosa, black, butterscotch, Calypso, Tepary, chestnut lime, or any other variety)
* Sage pesto (see below)
* Sage leaves, fresh
In a large sauté pan, heat just a bit of oil to keep from sticking or use a non-stick pan. Add squash, corn, tomatoes, mixed beans, and 1 heaping tablespoon sage pesto. Toss quickly. Do not overcook. Place in large bowl, garnish with sage leaves, and serve immediately.