What you will need:
4 small yellow squash
1/4 tsp salt
4 cloves garlic
1/3 cup pitted kalamata olives
1/2 tsp ground cumin
6 oz. salsa verde
16 oz. can of black beans, drained & rinsed
1/2 cup thinly sliced scallions
1. Heat oil in large skillet. Chop squash and olives into bite sized pieces and mince garlic.
2. Saute squash with salt for 5-7 minutes. Add garlic, olives and cumin and saute for another couple minutes.