This vibrant, nutrient-rich side dish combines the mild sweetness of yellow squash with the crispness of green beans and the juiciness of cherry tomatoes. Lightly seasoned with lemon juice, parsley, and coriander, it’s a refreshing addition to any meal.
Ingredients
- 2 yellow squash, sliced
- 1 ½ cups green beans
- 1 ½ cups halved cherry tomatoes
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried parsley
- ½ teaspoon ground coriander
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
Steps:
- Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
