Make this dish in August at the height of summer squash and tomatillo season.

Makes 6 servings

Ingredients

• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1/8 teaspoon hot pepper sauce
• 2 tablespoons olive oil
• 1 medium-sized onion, chopped
• 2 large cloves garlic, minced
• 1 pound yellow squash, quartered and cut into 1/2-inch thick pieces
• 3/4 pound tomatillos, peeled, rinsed and cut into sixths
• 1 (15-ounce) can black beans, drained and rinsed
• Salt and freshly-ground black pepper to taste

Preparation

1. In a small bowl combine cilantro, lime juice and hot pepper sauce.
2. Heat olive oil in large skillet over medium heat. Add onion, and cook 3 to 4 minutes, or until soft and translucent.
3. Stir in garlic, and cook 30 seconds.
4. Increase heat to medium
5. high. Add squash and tomatillos, and cook, stirring constantly, 5 to 6 minutes, or until vegetables are tender.
6. Stir in black beans, salt and pepper, and cook 1 to 2 minutes, or until heated through.
7. Remove pan from heat, and stir in cilantro mixture. Serve immediately.