Enjoy this Three Sisters Salad recipe from
Cooking with The Good Food Box
on Cable 14's "Hamilton Life" - October 2013

Corn, beans, squash and millet combine to make a delightfully flavoured, hearty and easy-to-make cool-weather salad

To start:

Cook, cool and set aside 1 cup millet.

Prepare one medium butternut squash: cut into medium cubes, tossed with olive oil, salt/pepper and roasted at 400 degrees until softened and slightly golden, then set aside. 

Carefully remove kernels from two cobs of corn and sautee very lightly in a medium pan, then set aside... or use the kernels raw for a crunchy and sweet surprise.

Rinse, drain and set aside 1 14 oz can of black beans (or thoroughly cook and drain dried black beans, then using 1 12 cups for this recipe – any remaining beans can be frozen).

Dice and seed one sweet red pepper.  Set aside.
Make the dressing:
1/4 cup olive oil
1/4 cup apple-cider vinegar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground celery seed
1 tablespoon fresh parsley, coriander or your favourite fresh herb – chopped

Toss it all together:
Toss together all the vegetables, millet and dressing.  Allow the salad to rest in the refrigerator for at least one hour before serving for best results.  It tastes even better the next day! 

Use your imagination or try minced red, white or green onion, chopped nuts, chopped sun-dried tomatoes, minced garlic, cooked chicken or fish, or leftover ham.  Adjust seasonings to taste in all cases… consider dressing it up with a little drizzle of honey for just a kiss of sweetness.  Use frozen corn when it's out of season rather than buying long-distance trucked "fresh" corn.  Try adding fresh green beans when they are in season. 

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