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.
S&W® Red Kidney Beans or S&W® Garbanzo Beans would also work well for this recipe.
Serving Size: about 5oz each
Nutritional Information Per Serving:
Calories 100, Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 150mg, Carb 14g, Fiber 4g, Total Sugar 4g, Added Sugar 0g, Protein 4g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.