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 |
| Equipment: | Cutting board Can opener Measuring cup Medium bowl |
| Utensils: | Knife Mixing spoon |
Nutrition Facts
Recipe PDFIngredients
1 15 ounce can no salt added beans (black, kidney, or garbanzo)
1 15 ounce can no salt added corn with red and green peppers, drained OR 1 cup fresh or frozen corn, thawed
1 small zucchini, chopped OR 1 cup cooked squash, chopped OR 1, 15 ounce can zucchini OR 1 cup defrosted, frozen squash
1 tablespoon chopped cilantro
2 tablespoons lime juice (about 1 lime)
1 jalapeño, seeds removed and finely chopped (optional)
Instructions
1. Before you begin, wash your hands, surfaces, utensils, tops of cans, fruit and vegetables.
2. Drain beans and pour into a medium bowl.
3. Add corn, zucchini (or peas or squash), cilantro, lime juice, and jalapeño (if using). Stir to combine.
What goes in Three Sisters Salad?
