"Three Sisters" Wild Rice Salad
from https://oldwayspt.org/

The “three sisters” this dish refers to are corn, squash, and beans. In a technique originating from Northeastern Native American tribes, the three crops are planted together so the corn stalk provides support for the climbing bean plant, while the squash spreads horizontally to cover and protect the soil. The “sisters” also complement each other nutritionally, offering complex carbohydrates, fiber, protein, and a host of phytonutrients in every bite. In this recipe, we toss the three sisters with wild rice (another crop native to North America) and queso fresca, a fresh Mexican cheese, for a hearty, one-dish meal.

2 ears corn, kernels removed from cob
2 1/2 cups diced butternut squash
2 tablespoons olive oil, divided
1/4 teaspoon salt, plus more to taste
3/4 teaspoon chili powder
1 cup wild rice
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime
4 ounces queso fresco (can substitute feta), crumbled or diced
Pepper to taste

Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 tablespoon of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.

While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.

In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 1 tablespoon olive oil. Taste and adjust seasoning (salt and pepper) if necessary.

Divide into 4 portions, and serve warm or chilled.

Yield: 4 servings