If you are planning a Mexican food buffet, or sandwiches for meals, there is no better side dish to make than Three Sisters Corn Bean Salad. What makes it so great? This is one of the most versatile dishes for sandwich meals. Once made, it is a basis for many quick and easy meals.
You can top tacos, tostados, quesadillas, or fill burritos with this salad. Use it as a stand-alone salad side dish to complement your choices of Mexican foods. You can also use the corn bean salad as a topping for lettuce salad. Stir in some guacamole as a dressing and you have a healthy salad that goes with any Mexican food or sandwich meal.
People with vegetarian diets enjoy making wraps with Three Sisters Corn Bean Salad. Melt a little cheese on a flour tortilla. Add the corn bean salad and some shredded lettuce. It's faster than fast food!
Three Sisters Corn Bean Salad Recipe
1 can sweet corn-drained (I use Green Giant Niblets. Mexicorn works, too.)
1 can black beans-drained and rinsed in a colander (I use Kuner’s)
1 cup coarsely chopped baby zucchini or summer squash (This needs to be a small squash with a tender peel.)
2 cups coarsely chopped fresh tomatoes (In the winter, I use Sunset Campari that I get at Costco)
1 ½ cups coarsely chopped red onion
1 cup chopped fresh cilantro
¼ cup chopped pickled jalapeno slices
3 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon black pepper
Juice of 1 ½ lime (about 3 tablespoons fresh lime juice)
2 tablespoons of jalapeno vinegar (from jalapeno slices)
In a large bowl, mix the corn, beans, squash, tomatoes, onion, cilantro, and jalapeno. Add the olive oil, salt, pepper, lime juice and jalapeno vinegar. Stir to mix. Put the salad in a large refrigerator container. Refrigerate for at least three hours before using to allow the flavors to mix.
If you have leftover Three Sisters Corn Bean Salad, drain it and add it to vegetable soup. Serve your soup with a grilled cheese sandwich for a complete sandwich meal.