THREE SISTERS' SALAD
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
