Updated: May 12, 2020
The "three sisters" are corn, beans, and squash (like zucchini). Native Americans planted them together in the garden because they help each other grow.
I made this recipe yesterday for a cooking segment for Recipe for Success Foundation’s Fifth Annual Earth Day Celebration.
Me, along with a few other local chefs were each assigned different vegetables and were asked to create a recipe with the vegetables.
(2) Zucchini, Small Dice
3-4 Ears of Corn, taken off the cob, boiled
1 pound of Green Beans, blanched, sliced in half
(1) Red Pepper, Diced
½ Red Onion, Diced
(1) Bunch of Fresh Cilantro, Chopped
1 Jalapeño, Diced
1 Bunch of Green Onions, Chopped
½ Teaspoon Ground Coriander
¼ cup Lime Juice
2 Tablespoons Extra Virgin Olive Oil
2 Cloves of Fresh Garlic, Minced
1. In a large mixing bowl, mix together zucchini, corn, green beans, red pepper, red onion, cilantro, jalapeño, green onions and coriander.
2. For the Cilantro-Lime Vinaigrette, whisk together the lime juice, olive oil, garlic, salt and pepper.
3. Pour dressing over salad with desired amount of cilantro lime vinaigrette.