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 sisters who depend on one another. The corn grows tall for the beans to climb it, and the squash provides protection from insects. The three also provide nutrients for each other and are delectable in this Three Sisters Salad! Recipe courtesy of Chef Kirk Ermine.
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)
Note: Salad can be covered and refrigerated for up to 1 day.
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)
Note: Salad can be covered and refrigerated for up to 1 day.
When you get to know Canadian Canola, you just might fall in love.
