Three Sisters Salad

Adapted from

 RECIPE TYPE:  Side Dish


PREP TIME:  15 minutes


  • 1 can (15-oz.) black, kidney, or garbanzo beans (drained and rinsed)
  • 1 can (11-oz.) corn with red and green peppers, drained – or 1 cup fresh corn, or frozen corn, thawed, plus ½ cup diced green or red peppers (optional)
  • 1 zucchini, washed and chopped (1 1/2 cups)
  • 1 tablespoon cilantro, rinsed, and chopped
  • 2 tablespoons lemon (or lime) juice
  • 1 jalapeño pepper, seeded, and finely chopped (1/4 cup, or to taste, optional)


  1. Wash hands. Open can of beans, drain and rinse beans, pour them into a medium bowl.
  2. Add corn, zucchini, cilantro, lemon (or lime) juice, and jalapeño (if using). Stir to combine.
  3. Serve right away, or refrigerate for later use.


  • Use gloves when handling jalapeño peppers, and avoid touching your face.
  • The “three sisters” are corn, beans, and squash (or zucchini). Some indigenous cultures in America planted them together in the garden because they help each other grow.

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