Squash and Green Bean Calabacitas


2 lg zucchini halved & sliced 1/4" thick

2 lg yellow squash prepared as above

1 cup fresh or frozen corn kernels

1 cup green beans blanched & ice water shocked

1/2 med yellow onion julienned

1 tablespoon garlic minced

1/4 cup tomato peeled and diced

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

salt and pepper


Saute onions and garlic in small amount of olive oil until translucent. Add other veggies and spices. Saute until squash is tender but not mushy. Season to taste and serve warm or cold.