Three sisters salad
435 cals, 20p, 49c, 12f (per meal)
2 tsp (10mL)
3 tbsp (45mL)
2 clove(s) (6g)
1 tsp, leaves (1g)
1/2 cup (68g)
1 medium (196g)
1 can(s) (439g)
3 cup(s) (90g)
1
Heat oil in a skillet over medium heat.
2
Add the zucchini, corn, garlic, thyme, and a pinch of salt and pepper. Cook for about 5 minutes, or until the vegetables are fork-tender and corn is warmed through.
3
Stir in the beans and cook for another 2-3 minutes, until warmed through.
4
Turn off the heat and let the mixture cool slightly.
5
Serve over a bed of spinach and drizzle with vinaigrette.
6
Meal Prep Tip: Store the cooked vegetable and bean mixture separately from the spinach and vinaigrette. Assemble just before eating to keep the greens fresh and crisp.