August 01, 2023 2 min read
When the temps are soaring outside and the garden is groaning with zucchini and corn it's time to make a big batch of this delicious spin on a 3 sisters salad. Seasonal ingredients and the creamy, vegan dressing make it a great choice as a side for dinner or a main dish for lunch. I often grill the veggies the night before when I'm grilling dinner and store then in the fridge until I'm ready to make the salad.
The three sisters play a very important roll in Native American culture and foodways. Corn, beans and squash have been planted together and cooked together since ancient times. The beans are planted at the base of the corn, providing a natural trellis, the squash is planted around the corn and beans and the spiny leaves provide protection against predators. The beans in turn give nitrogen back to the soil for her sisters.
Almost every Native American Nation seems to have its own myths and legends surrounding the three sisters. In each story they are central to our spiritual connection to the earth. My favorite is the legend of the 3 sisters who lived in a field together and loved each other. The eldest was tall and thin with golden hair and a green shawl, the middle sister wandered around the fields, the youngest could only crawl and needed to hold onto someone to stand up. One day in late summer a boy came to the field and they were fascinated with him, that night the youngest disappeared. A few weeks later he returned and this time the middle sister disappeared. The oldest sister was very sad and missed her sisters very much. At harvest time the boy returned and heard her crying so he took her to his home where she was united with her sisters. The sisters had decided to stay with the boy and his family because it was warm in their hut and they had a big pot of soup they were making. The sisters loved the family and dried themselves on a shelf so that they could help feed the family. From that day on, the family was never hungry and the sisters were never separated.
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Salad
4
A mouthwatering salad celebrating the 3 Sisters (corn, squash and beans) in a grilled salad bursting with summer flavors.
Lisa Riznikove
1 Cup of Dry Tepary Beans
1/4 cup of Seka Hills Arbequina Olive OIl
Salt and Pepper
Cook the beans with salt, bay leaf or avocado leaf and (optional but recommended) kombu according to our bean cooking guide. (optional) add a dried pepper to the pot for a bit of heat. Once the beans are cooked drain and set aside to cool.
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