Three Sisters Salad
Native Americans planted corn, beans and zucchini (the three sisters) together because each helped the others grow.
|Serving size:||1 cup|
|Prep time:||10 minutes|
|Total time:||10 minutes|
Measuring cups and spoons
1 15 ounce can no salt added (black, kidney, or garbanzo) beans
1 15 ounce can no salt added corn with red and green peppers, drained OR 1 1/4 cup fresh or frozen corn, thawed
1 small zucchini, chopped OR 1 cup cooked squash, chopped, OR 1 cup defrosted, frozen squash
1 tablespoon fresh cilantro, chopped
2 tablespoons lime juice (about 1 lime)
1 jalapeño pepper, seeds removed and finely chopped (optional)
- Before you begin, wash your hands, surfaces, utensils, tops of cans, fruit, and vegetables.
- Drain beans and pour into a medium bowl.
- Add corn, zucchini/squash, cilantro, lime juice, and jalapeño (if using). Stir to combine.