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Three Sisters Salad

Native Americans planted corn, beans and zucchini (the three sisters) together because each helped the others grow.

Servings

10 minutes

Total Time

$0.90

Cost per serving *

Temperature:	N/A
Serving size:	1 cup
Prep time:	10 minutes
Cook time:	N/A
Total time:	10 minutes
Equipment:	Cutting board Can opener Medium bowl
Utensils:	Knife Mixing spoon Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

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)

Instructions

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.

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Ingredients