Three Sisters Salad

This recipe provided by eatFresh.org

Three Sisters Salad

4 from 20 votes
The "three sisters" are corn, beans, and squash (like zucchini). Native Americans planted them together in the garden because they help each other grow. The "three sisters" also work together to give your body a nutritious meal.
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Cook Time 15 minutes
Servings: 4
Course: Mains & Sides
Ingredients Method Notes

Ingredients
  

  • 1 15-ounce can low-sodium or no salt added beans such as black, kidney, or garbanzo beans
  • 1 11-ounce can corn with red and green peppers drained or 1 cup fresh or frozen corn, thawed
  • 1 Small zucchini chopped
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Lime juice about 1/2 lime
  • 1 jalapeño seeds removed and finely chopped optional

Method
 

  1. Carefully open can of beans. Drain beans and pour into a medium bowl.
  2. Add corn, zucchini, cilantro, lime juice, and jalapeño (optional). Stir to combine.
  3. Serve right away or refrigerate for later.

Notes

Serving size: 1 cup Total calories: 220 Total fat: 1 g Saturated fat: 0 g Carbohydrates: 43 g Protein: 11 g Fiber: 13 g Sodium: 331 mg