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.
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Sandeep Paudel
[email protected]I love the simplicity of this salad. It's a great reminder that sometimes the best dishes are the ones with the fewest ingredients.
Evangelina Villarreal
[email protected]This salad is a great way to celebrate the summer harvest. It's a delicious and nutritious way to enjoy the season's best produce.
Prabesh Bista
[email protected]This salad is so affordable to make. It's a great option for families on a budget.
Kristjana Shuli
[email protected]I've made this salad for my family and friends, and they all loved it. It's a great salad for any occasion.
Marta Jovanovic
[email protected]This salad is a great way to sneak some extra vegetables into your diet. It's also a good source of fiber and protein.
arif ullah
[email protected]I love that this salad is so healthy. It's packed with fresh vegetables, beans, and whole grains.
Irma hidalgo
[email protected]This salad is a great way to meal prep for the week. It keeps well in the refrigerator for a few days.
Mim Akter
[email protected]I like to add a little bit of chopped red onion to this salad for some extra flavor. It's also good with crumbled feta cheese or goat cheese.
Hope Dj
[email protected]I've made this salad with different types of beans, and they all work well. Black beans, kidney beans, and pinto beans are all great options.
Leilani Halavatau
[email protected]I'm not vegan, but I love this salad. It's so flavorful and satisfying, I don't even miss the meat.
Nisha Kumal
[email protected]This salad is a great way to get your kids to eat their vegetables. They'll love the sweet corn and tomatoes.
Fani Baloch
[email protected]I've never been a big fan of salads, but this one changed my mind. It's so delicious and satisfying.
Trey Baskett
[email protected]This salad is so easy to make. It's the perfect weeknight meal when you're short on time.
Duluf Gemar
[email protected]I love the pop of color that the corn and tomatoes add to this salad. It's so visually appealing.
Joker Khan
[email protected]This salad is a great way to use up leftover corn and tomatoes. It's also a great dish to bring to a potluck or picnic.
Nate Dignan
[email protected]I've made this salad several times now, and it's always a hit with my family and friends.
Joni McElray
[email protected]This is the perfect summer salad. It's light, refreshing, and packed with fresh, seasonal produce.
Shanzay Khawaja
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste, and it's always delicious.
Angry Bird
[email protected]The dressing was tangy and flavorful, with just the right amount of sweetness. It perfectly complemented the vegetables without overpowering them.
Stjepan Hauser
[email protected]This salad was a delightful blend of flavors and textures. The combination of sweet corn, juicy tomatoes, and crisp cucumbers was refreshing and satisfying.