Three Sisters Salad
Apple Cider Vinaigrette: 6 tablespoons apple cider vinegar ¼ cup honey ¾ cup canola oil Salt and freshly ground pepper to taste
Salad: 2 zucchini, halved lengthwise and seeded 2 yellow summer squash, halved lengthwise and seeded 2 ears corn, husked ¼ cup canola oil Salt and freshly ground pepper to taste 2 cups cooked cranberry beans, drained 1 medium yellow tomato or ¾ cup yellow cherry tomatoes, diced 2 plum (Roma) tomatoes or ¾ cup cherry tomatoes, diced
For the vinaigrette: In a small bowl, combine all the ingredients and whisk to blend. Cover and refrigerate for at least 1 hour, or up to 10 days.
For the salad: Prepare a hot fi re in a charcoal grill, or preheat a gas grill to high. Brush the zucchini, squash and corn with oil. Season the vegetables on all sides with salt and pepper. Grill the zucchini and squash until crisp-tender and grill-marked on both sides, about 10 minutes. At the same time, grill the corn until lightly browned, turning to cook all sides, 4 to 5 minutes. Transfer the zucchini and squash to a cutting board and fi nely dice, then empty into a large bowl. Cut the kernels from the corn and add to the bowl along with the beans and the tomatoes. Add ¼ cup vinaigrette and toss to coat. Season with salt and pepper and toss again. Serve at room temperature or cold. Serves 4 to 6
For more information about the book, or to purchase
a copy, visit
www.nmaistore.si.edu or call 800-242-NMAI (6624). NMAI members receive a 20% discount. Mitsitam Native Foods Cafe is opened daily from
11 a.m. to 5 p.m. with reduced hours during the off- season. X
Claudia Lima is an intern in the Museum’s Offi ce of Public Affairs.
SMITHSONIAN INSTITUTION 47
© 2010 RENÉE COMET PHOTOGRAPHY, INC., RESTAURANT ASSOCIATES, AND SMITHSONIAN INSTITUTION
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