Three Sisters Salad Food

THREE SISTERS' SALAD

Three Sisters' Salad image

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

Ingredients

2 cups corn kernels (2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 (19 ounce) can black beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed

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

Three Sisters Soup image

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

Ingredients

2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced peeled potatoes
5 cups water
1 ½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper

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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