Delicious & Easy
Three Sisters Salad
Known as the Three Sisters, beans, corn, and squash are the foundation of Indigenous American agriculture and cuisine. They grow well together, like sisters, in a garden and offer a perfect balance of nutritional benefits as the base of many Indigenous recipes. This version of a Three Sisters Salad created by Holly Haines features black and white tepary beans.
Three Sisters Salad recipe originally published with What's Smart About Smart Food? in issue 71.
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Ingredients for
Three Sisters Salad
SERVES 4–8
1 cup tepary beans, soaked overnight
2 tablespoons Dijon mustard
3 tablespoons lime juice
1 tablespoon honey
6 tablespoons extra-virgin olive oil
1 jalapeño, seeded, stemmed, and minced
Kosher salt to taste
8 ounces cherry tomatoes
3 ears corn
1 pound summer squash (zucchini, pattypan, yellow crookneck, starburst)
1⁄4 cup roasted pepitas
Torn mint and cilantro leaves, for serving
Instructions for
Three Sisters Salad
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Cook the beans:
Place tepary beans in a large bowl with enough water to cover by a few inches. Soak overnight at room temperature.
Drain the beans, discard the liquid, and add the beans to a large pot with enough water to cover by a few inches. Bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, until the beans are tender, 1 1⁄2 to 2 hours. Drain the beans and set aside.
While the beans are cooking, prepare the vegetables and make the dressing.
Make the dressing:
In a medium bowl, whisk together mustard, lime juice, and honey. Slowly whisk in olive oil until emulsified. Stir in jalapeño. Season with salt to taste.
Marinate tomatoes:
Cut smaller tomatoes in half and quarter larger ones. Sprinkle with about 1⁄4 teaspoon kosher salt and toss with 2 tablespoons of the dressing. Set aside.
Char the corn:
Heat a large cast-iron skillet over medium-high heat. Once hot, place corn in the skillet and let cook, without moving, until charred in spots, about 3 minutes. Turn and repeat on all sides. Remove corn from skillet, allow to cool, then cut the kernels away from the cob with a sharp knife.
Cut the squash:
Using a knife or a mandoline, slice longer pieces of squash lengthwise into thin ribbons. Slice smaller, round squash into thin coins.
Assemble:
Layer half of the beans with ribbons of squash on a serving platter. Spoon marinated tomatoes over the top, followed by the corn and the remaining beans. Drizzle with the remaining dressing and garnish with pepitas and torn herbs.
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