Cherokee Tribal Food Distribution Program

Three Sisters Salad

Three Sisters Salad

ᏎᎷ (she-lu) corn, ᏚᏯ (tu-ya) beans, and ᏩᎩᎦ (wa-gi-ga) squash are the three main ingredients that make up this version of Three Sisters salad. This low-sodium recipe also provides calcium, potassium, protein, iron and fiber. Three Sisters Salad is a perfect crowd-pleasing side dish to bring to pot lucks, family get-togethers, weekend barbeques or a just a healthy lunch at home.
Looking for a protein to serve with the salad? Try this recipe for Pan-Seared Walleye.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 8


  • ¼ cup sugar
  • ¼ cup white vinegar
  • 2 tbsp olive oil
  • 2 cans corn drained
  • 2 cans black beans drained and rinsed
  • 1 cup zucchini chopped
  • 1 cup yellow squash chopped
  • ½ cup onion chopped
  • ½ cup green bell pepper chopped


  • In a small sauce pan, mix ¼ cup sugar, ¼ cup vinegar, 2Tablespoons olive oil over medium heat. Heat until hot but NOT boiling. Remove from heat
  • In a large bowl, mix 2 corn, beans, zucchini, squash, onion and green pepper
  • Pour cooled dressing mixture over vegetables and toss. Chill in the refrigerator at least 30 minutes.


Amount per serving
calories   106
total fat   3.9g   5%
saturated fat   0.5g   3%
cholesterol   0mg   0%
sodium   87mg   4%
total carbohydrates   15.4g   6%
dietary fiber   3.2g   12%
total sugars   7.5g
protein   3.1g
calcium   30mg   2%
iron   1mg   7%
potassium   200mg   4%
Keyword beans, corn, salad, squash

Share This Recipe