Three Sisters Salad

Updated: Sep 20, 2021

Servings 4 | Prep time 10 mins. | Total time 10 mins.

Equipment: Cutting board, Medium bowl

Utensils: Knife, Measuring spoons and cups, Can opener


  • 1 15 ounce can no salt added beans (black, kidney, or garbanzo)

  • 1 15 ounce can no salt added corn with red and green peppers, drained OR 1 cup fresh or frozen corn, thawed

  • 1 small zucchini, chopped OR 1 cup cooked squash, chopped OR 1, 15 ounce can zucchini OR 1 cup defrosted, frozen squash

  • 1 tablespoon chopped cilantro

  • 2 tablespoons lime juice (about 1 lime)

  • 1 jalapeño, seeds removed and finely chopped (optional)


  1. Before you begin, wash your hands, surfaces, utensils, tops of cans, fruit and vegetables.

  2. Drain beans and pour into a medium bowl.

  3. Add corn, zucchini (or peas or squash), cilantro, lime juice, and jalapeño (if using). Stir to combine.

Nutritional Information

Calories 180 | Total Fat 2g | Sodium 5mg | Total Carbs 36g | Protein 9g

Recipe summited by

Tanner Cooper-Risser

SNAP-Ed | Program Assistant

This institution is an equal opportunity provider. This material was funded by USDA’s Supplemental Nutrition Assistance Program —SNAP.

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