Three Sisters Salad - Kidney Kitchen
Three Sisters Salad This recipe is a summer, ‘no cook’ variation on succotash that the early American colonists learned from the Native American tribes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- 1 medium zucchini
- 1 ear corn, or 1 can (15 ounces) corn, drained
- 1 cup white navy beans, drained and rinsed
- 15 cherry or grape tomatoes, halved
- 5 sprigs fresh basil leaves
- 2 tablespoons olive oil
- 1 lemon
- A pinch of pepper
- A pinch of salt (optional)
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