Ingredients
-
2
-
1
-
1
-
2
-
3
-
1/2
-
1/2
-
1
-
1
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1/2
Directions
Three Sisters’ Salad, I make this salad a lot during the summer, when I try to have on hand a selection of salads that keep well in the fridge for several days I also make it in the winter, using frozen corn instead of fresh, and a small handful of dried tomatoes, soaked in a little boiling water instead of the fresh tomato It’s a meal in itself, or goes well with other salads, cheese and cold cuts If you are going to keep it in the fridge, and are using fresh tomato, keep that out and add it separately at serving time , I made this yesterday for a garden club meeting and although its a beautiful salad it was rather bland tasting and I even doubled the dressing Maybe it would be better with an Italian dressing or with garlic chives instead of regular chives
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Steps
|
1
Done
|
Cook the Corn Briefly. |
|
2
Done
|
Drain and Let Cool. |
|
3
Done
|
Chop the Tomato and Prepare the Remaining Vegetables and Herbs. |
|
4
Done
|
Rinse and Drain the Beans. |
|
5
Done
|
Mix the Vegetables, Herbs and Beans Togather in a Large Bowl. |
|
6
Done
|
Mix the Oil, Vinegar and Spices. |
|
7
Done
|
Toss Into the Salad. |
|
8
Done
|
Serve Chilled. |
