Three Sisters Salad
Variation on the Native American legend of the three sisters corn, beans, and squash, which are planted together in a way that they protect one another and use each other to grow.

2  cups pearled barley, cooked in 4 cups of water
1  small red onion, sliced thinly
1  red bell pepper, sliced
1/2  cup water
1  cup dried tomatoes, rehydrated in hot water and sliced
2  cups corn kernels (frozen or fresh off the cob)
1  pound green beans, trimmed and cut into 2-inch pieces
1  pound baby spinach, or collard, or mustard greens

Dressing:

1/2  cup olive oil
1/2  cup cider vinegar
1/4  cup raspberry vinegar
2  Tablespoons stone-ground mustard
2  Tablespoons honey
1/4  cup fresh dill, chopped
4  cloves garlic, minced
2  teaspoons salt

Cook barley until tender and set aside. Heat water and steam corn, greens, and green beans until bright about 2 minutes. Cool immediately under cold water. Combine barley with all vegetables.

Prepare dressing by combining all ingredients and whisking well. Pour dressing slowly over salad mixture according to taste.

Originator: Mary E. Wescott & Edible Twin Cities


Comments about this recipe email me at recipes@wescottfamily.net.

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