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 ½ cup portion as an extra side.Submitted by Cody Williams at Novato Unified School District
Servings: 15
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Ingredients
- 6 tablespoons apple cider vinegar
- ¼ cup honey
- ¾ cup canola oil
- 1 tablespoon ground cumin
- Salt and pepper to taste
- 2 zucchini halved lengthwise and seeded
- 2 yellow squash halved lengthwise and seeded
- 2 ears corn husked
- 2 cups black beans drained
- ¼ 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
Instructions
- In a small bowl, combine vinegar, honey, ¾ cup canola oil, and cumin. Whisk to combine. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour, or up to 10 days.
- Preheat a hot fire in a charcoal grill or preheat gas grill to high.
- Brush the zucchini, squash, and corn with oil. Season all sides with salt and pepper.
- Grill the zucchini and squash until crisp-tender and grill marked on both sides, about 10 minutes.
- At the same time, grill the corn until lightly browned, turning to cook all sides, 4-5 minutes.
- Transfer the zucchini and squash to a cutting board and finely dice, then put in a large bowl along with beans and tomatoes.
- Add vinaigrette and toss to coat. If needed, season with salt and pepper and toss again.
- Serve at room temperature or cold.
Notes
Submitted by Cody Williams at Novato Unified School District
Nutrition
Serving: 1g