Many Indigenous communities have sustained generations of people with a milpa agriculture system also known as the “Three Sisters,” which is an intercrop of ancient ingredients: maize, beans, and squash. The three are a perfect polyculture that balance nitrogen in the soil, provide shade for the roots, and support one another.

Three sisters salad recipes can be as unique as what your palate’s dreams are made of…with the foundation of corn, beans, and squash going in any direction depending on how they’re cooked and how you season them. This dish includes a punch of heat and earthiness with a dressing made of chipotle and oregano to give you a memorable milpa to mesa experience.

I like to have cooked beans on hand for many recipes throughout the week. If you don’t have black beans this week, change them out for any cooked beans you have on hand. You can also use canned beans for this recipe.

2 ears corn
1 medium Mexican squash, cut into ¼-inch thick slices
1 jalapeño, destemmed (deseeded if too spicy)
2 cups strained cooked or canned black beans
¼ cup lemon juice
¼ cup olive oil
1 tablespoon chipotle in adobo
1 teaspoon dried oregano
⅛ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
½ bunch cilantro, minced
Salt and pepper, to taste
Tortilla chips or tostadas, to serve

Farm Sanctuary would like to thank Jocelyn Ramirez for her contribution. You can find Jocelyn at todoverde.org and on Instagram @la_yoselin.

For more vegan Thanksgiving resources, visit adoptaturkey.org!