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Share your recipes November 2015

Food Ventures

Three Sisters Salad

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2 cups Iroquois hulled white corn, cooked

¼ cup apple cider vinegar

½ cup olive oil

1 red pepper, chopped

2 onions, minced

4 tomatoes, chopped

10 – 12 oz. black beans, soaked in water overnight (or used canned)

½ cup fresh cilantro, minced

1 pound summer squash or zucchini, cubed

2 cloves garlic, minced

Salt and pepper to taste

 

Cook the beans, corn, and squash separately until tender but firm. The beans will take the longest since they need to be soaked overnight and simmered for 1 to 1&1/2 hours. In a large bowl, mix the remaining vegetables together while the corn, beans, and squash are still warm. In a separate bowl, mix vinegar, oil, cilantro, garlic, salt, and pepper. Pour marinade over vegetable mixture and gently toss.

Let the salad marinate at least two hours before serving – overnight works best.

 


Ann's Article:

Celebrate Tradition This Thanksgiving

 

Ann Hattes travels far and wide in search of interesting food adventures.

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