Three Sisters Salad

Name: Three Sisters Salad
Ingredients: 4 cups butternut squash, peeled and diced into 1/2-inch (1 cm) cubes (about 1 small) (1L); 2 Tbsp canola oil (30 mL); 2 cups corn kernels, cooked or canned (500 mL); 1-19fl oz can black beans, drained and rinsed (540 mL); 1/2 cup canola oil (125 mL); 1/4 cup white wine vinegar (60 mL); 1 Tbsp honey (15 mL); 1/4 cup chopped fresh parsley (60 mL); 1/4 tsp salt (1 mL); 1/4 tsp fresh ground black pepper (1 mL)

hellocanola.ca

Corn, beans, and squash; the three sisters are better grown together. They are ancient crops that formed the base of many Indigenous peoples’ diets. In legends, they are portrayed as three unique...

View full recipe on hellocanola.ca

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 hellocanola.ca.

Share this recipe:

Cooking tools:

Peeler
Chef's knife
Cutting board
Mixing bowl
Baking sheet
Parchment paper
Oven
Whisk
Measuring cup
Measuring spoon
Colander
Can opener

Ingredients

4 cups butternut squash, peeled and diced into 1/2-inch (1 cm) cubes (about 1 small) (1L)
2 Tbsp canola oil (30 mL)
2 cups corn kernels, cooked or canned (500 mL)
1-19fl oz can black beans, drained and rinsed (540 mL)
1/2 cup canola oil (125 mL)
1/4 cup white wine vinegar (60 mL)
1 Tbsp honey (15 mL)
1/4 cup chopped fresh parsley (60 mL)
1/4 tsp salt (1 mL)
1/4 tsp fresh ground black pepper (1 mL)