Kripalu Recipe: Three Sisters Salad

Make a big batch of this protein-packed salad; it's perfect for on-the-go meals. Leftovers can last for up to five days in the refrigerator.

Serves 4–6

2–3 cobs of corn
1½ cups cooked or canned cannellini or black beans
2 cups small diced yams, summer squash, or zucchini
1 red or yellow pepper (or half a red pepper and half a yellow pepper), diced
¼ cup diced or sliced red onion
½ teaspoon salt
Black pepper to taste
½ teaspoon smoked paprika
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro, or 1 tablespoon chopped cilantro and 1 tablespoon chopped parsley

Begin by roasting the corn and yams, summer squash, or zucchini. Remove corn from the cob. Toss corn and yams separately, each with 1 tablespoon of the olive oil, a pinch of the salt, black pepper to taste, and half each of the paprika. Place in a baking pan and bake at 450 degrees for 10–12 minutes or until the vegetables are tender and a little browned. Remove from oven and let cool.

Toss corn and yams with the beans, red onion, diced pepper, and cilantro/parsley. Combine the remaining olive oil, lime juice, salt, and paprika and toss into vegetables. Adjust seasoning to your taste.