3 sisters salad

Not only do the three foods grow well together, but when cooked together they provide nearly complete nutrition.

This classic trio never goes out of style. #recipe #howtomake

Three Sisters Succotash

Corn, beans and squash come together deliciously in this easy and colorful stew. Serve with warm flatbread for a quick weekday meal.

In Native American culture, the three sisters are a trio of crops that benefit each other—and the soil—when planted together: squash, corn, and beans. This casserole celebrates that delicious combo with butternut squash (we recommend using precut cubes for easier prep), frozen corn, and canned kidney beans. The crowning glory is an easy drop biscuit topping that contains scallions for savory depth and cornmeal for a crunchy texture.

Holiday time is always feast or famine around here. I can't tell you how many times I've found myself in the throes of Thanksgiving prep, mixing pie dough, simmering cranberry sauce, and baking cornbread for dressing, only to realize there's nothing to actually eat around here. All the food is earmarked for our feast. It

Three sister succotash is made with corn, beans, and squash, which can be planted together in harmony—and then enjoyed together when harvested.

In Native American lore, “three sisters” refers to corn, squash, and beans, which are traditionally planted together—the beans at the base of the corn stalks, which serve as “stakes” for the vines to climb up, and squash in between so its large leaves can shade the ground and keep the soil moist. Here, a simple vegan stew celebrates the trio to delicious effect.

The recipe highlights the three sisters: corn, beans, and squash, which were some of the first domesticated crops used by Native Americans to sustain their long-term survival.

black bean salad with roasted sweet potatoes