Three Sisters Salad Food
THREE SISTERS' SALAD
I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days. I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato. It's a meal in itself, or goes well with other salads, cheese and cold cuts. If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time.
Provided by Jenny Sanders
Categories Corn
Time 25m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook the corn briefly.
- Drain and let cool.
- Chop the tomato and prepare the remaining vegetables and herbs.
- Rinse and drain the beans.
- Mix the vegetables, herbs and beans togather in a large bowl.
- Mix the oil, vinegar and spices.
- Toss into the salad.
- Serve chilled.
THREE SISTERS SOUP
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Provided by THE HOOVE
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 25 g, Cholesterol 10.4 mg, Fat 4.7 g, Fiber 4.5 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 436.3 mg, Sugar 3.1 g
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THREE SISTERS SALAD - TRIBAL FOODS - FOOD.EBCI-NSN.GOV
In a small sauce pan, mix ¼ cup sugar, ¼ cup vinegar, 2Tablespoons olive oil over medium heat. Heat until hot but NOT boiling. Remove from heat. In a large bowl, mix 2 corn, beans, zucchini, squash, onion and green pepper. Pour cooled dressing mixture over vegetables and toss. Chill in the refrigerator at least 30 minutes.
From food.ebci-nsn.gov
Cuisine American, TraditionalTotal Time 20 minsCategory SaladCalories 93 per serving
From food.ebci-nsn.gov
Cuisine American, TraditionalTotal Time 20 minsCategory SaladCalories 93 per serving
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The Three Sisters are the three main agricultural crops of various Indigenous peoples of North America: winter squash, maize (corn), and climbing beans (typically tepary beans or common beans).Originating in Mesoamerica, these three crops were carried northward, up the river valleys over generations, far afield to the Mandan and Iroquois who, among others, used these Three …
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