Broccoli Bean Salad

This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.

Serves: 2-4 (depending on how much you each eat!)

Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes

Make squash sticks from kabucha squash.

Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.

Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.

Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)