Squash, Corn, Black Bean Salad (Three Sisters Salad)
Servings 4
900 g thin-skinned squash such as koginut kabocha, butternut or delicate, washed, deseeded and cut into 1-inch pieces 2 teaspoons ground cumin sea salt and black pepper extra virgin olive oil 300 g frozen corn 2 (15-ounce / 425g) cans black beans, drained and rinsed handful coriander/cilantro leaves 45 g toasted pumpkin seeds (pepitas) Spicy green yoghurt 200 g coconut, unsweetened non dairy or Greek yoghurt 30 g cilantro/coriander (leaves and stems), roughly chopped 1 garlic clove, roughly chopped ½ to 1 jalapeno pepper, roughly chopped 1 tablespoon lime zest (from 1 lime) 2 tablespoons lime juice (from 1 lime) 1 tablespoon extra virgin olive oil sea salt and black pepper
Replace the winter squash (pumpkin) with a summer squash such as zucchini, and use fresh corn kernels. Black beans can be replaced with chickpeas, cannellini or red kidney beans.
If you’d like it hot, add ½ to 1 jalapeno pepper to the yogurt.