Three Sisters Salad
This easy and quick salad is a Native American staple. The Three Sisters – corn, beans, and squash – grow well together in the garden and then come together to make the perfect salad!
Ingredients
- 1 -15 ounce can white beans drained and rinsed**
- 1 -15 ounce can red kidney beans drained and rinsed**
- 1 1/2 cups corn kernels fresh or frozen
- 1 large or 2 small zucchini washed and chopped
- A handful of cherry tomatoes or 2 Roma tomatoes chopped
- 1 small red onion or 3 green onions finely chopped
- tablespoon to 3 tablespoons lime juice from about one lime
- 2 tablespoons fresh basil OR cilantro or a mixture, finely chopped
- 1 jalapeno seeded and finely chopped, optional
- Salt and pepper to taste
Instructions
- Open cans of beans and drain well in a colander. Rinse and pour into a medium bowl.
- Add corn, zucchini, tomatoes, onion, basil and/or cilantro, lime juice, and jalapeño (optional).
- Stir well to combine. Serve right away or refrigerate to serve later. Add salt and pepper just before serving.
Notes
**You can use dried beans if you prefer. Just rinse, discard any bad beans and then put in a bowl and cover completely with water. Soak for at least 12 hours. Drain, cover with fresh water, and cook until softened.
Nutrition
Serving: 1gCalories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 58mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 2mgCalcium: 4mgIron: 0.2mg
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