THREE SISTERS' SALAD

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Three Sisters' Salad image

I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days. I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato. It's a meal in itself, or goes well with other salads, cheese and cold cuts. If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time.

Provided by Jenny Sanders

Categories     Corn

Time 25m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups corn kernels (2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 (19 ounce) can black beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed

Steps:

  • Cook the corn briefly.
  • Drain and let cool.
  • Chop the tomato and prepare the remaining vegetables and herbs.
  • Rinse and drain the beans.
  • Mix the vegetables, herbs and beans togather in a large bowl.
  • Mix the oil, vinegar and spices.
  • Toss into the salad.
  • Serve chilled.

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