3 Sisters Salad

This recipe can be served as a 1 cup portion to credit as 0.5 cup bean and pea in the National School Lunch Program, or served as a 1/2 cup portion as an extra side.

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Ingredients

Lemon Cumin Vinaigrette

  • 6 Tbsp apple cider vinegar
  • 1/4 cup honey
  • 3/4 cup canola oil
  • 1 Tbsp ground cumin
  • Salt and pepper, to taste

Salad

  • 2 zucchini, halved lengthwise and seeded
  • 2 yellow squash, halved lengthwise and seeded
  • 2 ears corn, husked
  • 2 cups black beans, drained
  • 1/4 cup canola oil
  • 2 cups cranberry beans, drained
  • 1 medium yellow tomato or 3/4 cup yellow cherry tomatoes, diced
  • 2 Roma tomatoes or 3/4 cup red cherry tomatoes, diced
  • Salt and pepper, to taste

Number of Servings : 15

Serving Size: 1 cup

This recipe can be served as a 1 cup portion to credit as 0.5 cup bean and pea in the National School Lunch Program, or served as a 1/2 cup portion as an extra side.

Directions

Vinaigrette:

  1. In a small bowl, combine vinegar, honey, ¾ cup canola oil, and cumin. Whisk to combine. Season with salt and pepper to taste.
  2. Cover and refrigerate for at least 1 hour, or up to 10 days.

Salad:

  1. Preheat a hot fire in a charcoal grill or preheat gas grill to high.
  2. Brush the zucchini, squash, and corn with oil. Season all sides with salt and pepper.
  3. Grill the zucchini and squash until crisp-tender and grill marked on both sides, about 10 minutes.
  4. At the same time, grill the corn until lightly browned, turning to cook all sides, 4-5 minutes.
  5. Transfer the zucchini and squash to a cutting board and finely dice, then put in a large bowl along with beans and tomatoes.
  6. Add vinaigrette and toss to coat. If needed, season with salt and pepper and toss again.
  7. Serve at room temperature or cold.

Submitted by Cody Williams at Novato Unified School District