Three Sisters Salad
Corn, beans, and squash; the three sisters are better grown together. The three also provide nutrients for each other and are delectable in this Three Sisters Salad!
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Servings: 12
Ingredients
- 4 cups 1/2 inch (1 cm) cubed, peeled butternut squash (about 1 small)
- 2 Tbsp canola oil
- 2 cups cooked or canned corn kernels
- 19 oz can black beans, drained and rinsed
- 1/2 cup canola oil
- 1/4 cup white wine vinegar
- 1 Tbsp honey
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a large bowl, toss squash with canola oil. Place in single layer on parchment lined large rimmed baking sheet. Bake in 400 ⁰F (200 ⁰C) oven for 20 to 25 minutes or until tender. Set aside to cool.
- In a large bowl, whisk together canola oil, vinegar, honey, parsley salt and pepper. Add squash, corn and beans; toss well. (Salad can be covered and refrigerated for up to 1 day).
Video
Nutrition Facts
Three Sisters Salad
Serving Size
125 mL
Amount per Serving
Calories
192
% Daily Value*
Fat
13
g
20
%
Saturated Fat
1
g
6
%
Cholesterol
0
mg
0
%
Sodium
243
mg
11
%
Potassium
218
mg
6
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.