In small bowl, mix cilantro, lime juice and hot pepper sauce; set aside. In 12-inch skillet, heat oil over medium heat. Add onion; cook 3 to 4 minutes or until soft, stirring occasionally. Stir in garlic; cook 30 seconds. Increase heat to medium-high. Stir in squash and tomatoes. Cook 5 to 6 minutes or until vegetables are tender, stirring occasionally. Stir in beans, salt and pepper. Cook 1 to 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro mixture.

Tips: You can also use zucchini squash or other summer squash in place of the yellow summer squash.

Red Kidney Beans or Garbanzo Beans would also work well for this recipe.