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The three sisters – corn, beans, and squash – work as well together in the garden as they do on the plate. This fresh and delicious seasonal dish has exceptional protein and nutrient density for salsa, thanks to these three powerhouse foods.

When preparing three sister salsa, it works best to dice all the ingredients to roughly bean size, so it mixes well and you get good variety in each bite. This recipe yields a lot – it has a good shelf life in the fridge, tastes even better the next day, and pairs well with a wide variety of options to make a quick and easy meal. Think: baked chicken breast; scoop of brown rice and a handful of bitter greens; a piece of skillet cornbread and a few slices of cheese.

You can read more about the three sisters and creating a three sisters garden in Robin Wall Kimmerer’s excellent book Braiding Sweetgrass, check it out in our Bookshelf collection.