Three Sisters Salad

Three Sisters Salad Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Three Sisters Salad brings together the bounty of the summer garden and a combination of flavors that are fabulous.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 3 Hours, 10 Minutes

Ingredients

2 pounds butternut squash
2 tablespoons olive oil
1 (15.5-oz.) can cannellini beans, drained and rinsed
2 cups fresh corn kernels
1/2 small red onion, sliced
1/2 cup chopped fresh basil
3 cups loosely packed arugula

Preparation

1. Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).

2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.

Note:

August 2012
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