Recipes

Three Sisters Salad
Makes about 8 cups

Native Americans referred to squash, corn and beans as the “three sisters” because they grow well together and their flavors and textures complement each other nicely in cooking.

2 cups butternut or kabocha squash, julienne or cut into 1/4-inch cubes
1 cup jicama, julienne or cut into 1/4-inch cubes
1 red bell pepper, diced
1 15-ounce can corn, drained
1 15-ounce can black beans, drained and rinsed
1/2 cup red onion
1/2 cup chopped cilantro
1/4 cup pumpkin seeds
1/4 cup seasoned rice vinegar
2 tablespoons lemon or lime juice
1 teaspoon each: cumin, coriander, chili powder
1 garlic clove, pressed or minced

Combine squash, jicama, bell pepper, corn, beans, onion, cilantro and pumpkin seeds in a large bowl.
Mix vinegar, lemon juice, cumin, coriander, chili powder and garlic. Pour over salad and toss to mix.

Per 1/2-cup serving: 85 calories; 4 g protein; 18 g carbohydrate; 0.7 g fat; 5 g fiber; 221 mg sodium; calories from protein: 17%; calories from carbohydrates: 77%; calories from fats: 6%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

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