What are the three sisters?

The three sisters are corn, squash, and beans, which are ingredients that were historically planted together by Native Americans because of their symbiotic growing relationship.

What are tepary beans?

Tepary beans are small, dense heirloom beans common in the southwest U.S. and Mexico. You can find them online at Tocabe Indigenous Marketplace and from Ramona Farms .

Three Sisters Salad

Active Time:

15 mins

Soak Time:

12 hrs

Total Time:

15 hrs 45 mins

Servings:

Pre-colonial Native American societies understood intuitively how to live with the land and with the elements. Long before organic, regenerative agricultural practices became labels on supermarket produce or the subjects of college classes, the agrarian and woodland tribes such as the Kickapoo planted corn, beans, and squash together because the three crops nurtured each other. Because they grew together like siblings, they were called the “three sisters.” Beans pulled nitrogen from the air and fed it to the dirt. Squash spread their leaves as ground cover to tamp down weeds so that corn could shoot high, reaching for the sun. I like playing with variations on the three sisters theme, based on what fruits and vegetables are available and in season and whether it’s time for a warm veggie bowl or a lightly sweetened dessert. This salad is the ideal light lunch with an herbaceous crunch from the miner’s lettuce, which is grown for Wahpepah’s Restaurant at the Cultural Conservancy’s Heron Shadow farm. The lightly sweet earthiness of the roasted squash is heightened by the maple vinaigrette. ― Crystal Wahpepah

Frequently Asked Questions

What are the three sisters?

The three sisters are corn, squash, and beans, which are ingredients that were historically planted together by Native Americans because of their symbiotic growing relationship.
What are tepary beans?

Tepary beans are small, dense heirloom beans common in the southwest U.S. and Mexico. You can find them online at Tocabe Indigenous Marketplace and from Ramona Farms.

Notes from the Food & Wine Test Kitchen

While tepary beans are traditional, you can use any canned white bean, such as navy or cannelini, to make this salad faster. One cup of dried beans equals two 15-ounce cans of white beans.

Make ahead

You can make the beans, squash, and vinaigrette up to three days ahead and store them in separate containers. Assemble the full salad when you are ready to serve.

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Ingredients

For the beans

1 cup dried white tepary beans
8 cups water
1 teaspoon kosher salt

For the squash

1 small (2- to 3-pound) fresh acorn squash, halved, seeded, and cut into 1-inch slices
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Maple Vinaigrette

1/2 cup unfiltered apple cider
6 tablespoons pure maple syrup
1/4 cup olive oil
1 teaspoon fine sea salt

Additional ingredients

2 ears fresh corn, roasted or cooked, kernels cut from the cob (about 2 cups)
8 ounces small-leaf lettuce (such as miner’s, arugula, spinach, or watercress) (8 cups packed)
1 cup fresh strawberries, stems removed and sliced
1/2 cup sunflower kernels, toasted

Directions

To make the beans

Rinse and sort beans, removing any rocks or debris. Place beans in a large container, and cover with at least 3 inches of water. Soak overnight prior to cooking. Drain beans well. Fill a large saucepan with 8 cups of water, salt, and soaked beans. Bring beans to a boil on high; reduce heat to low, and cover and simmer beans until tender, 4 to 5 hours. While beans cook, prepare the other ingredients.
To roast the squash

Preheat oven to 400°F. Toss squash in oil, salt, and pepper; spread in a single layer on a baking sheet or in a roasting pan. Cook until squash is tender and lightly browned, about 15 minutes.
To make the vinaigrette

Shake cider, syrup, oil, and salt in a sealed jar until all ingredients are thoroughly combined.
To assemble the salads

Divide beans, squash, corn, lettuce, strawberries, and sunflower kernels evenly among four chilled plates. Drizzle salads with Maple Vinaigrette, and serve.