Three Sisters Salad

Menu PartSalad
Cuisine TypeAmerican
Three Sisters Salad

Whiskey Kitchen

Raleigh, N.C.

Native American cooks originated this salad, which uses what they consider the holy trinity of vegetable crops: corn, beans and squash. Inspired by the original Cherokee version, Whiskey Kitchen in Raleigh, N.C. has updated the dish to take advantage of the local seasonal bounty. Israeli couscous rounds out the trio of vegetables and the salad is dressed with a mulberry vinaigrette. Mulberries are also indigenous to the area.



1 lb. cooked and cooled Israeli couscous

8 oz. lima beans

4 oz. zucchini or summer squash, diced small

4 oz. roasted butternut squash, peeled and diced

4 oz. sweet corn kernels

6 oz. carrots, diced

6 cherry tomatoes, halved

1 head butter or bibb lettuce


9 oz. fresh mulberries or blueberries

.7 oz. garlic

1.4 oz. shallots

¾ cup apple cider vinegar

¾ cup champagne vinegar

¾ cup corn syrup

¼ cup molasses

1 tbsp. Dijon mustard

1½ tsp. salt

½ tsp. ground pepper

.3 oz. parsley

¼ tsp. chili powder

1½ cups vegetable oil


1. For salad, in large bowl, combine all ingredients except lettuce. Toss to combine.

2. For vinaigrette, in blender, combine all ingredients except oil. Cover and blend until pureed. Slowly add the oil while continuing to blend until emulsified. Pass through a fine mesh strainer to remove seeds.

3. To serve, arrange lettuce on platter or in large, shallow bowl. Toss couscous mixture with enough dressing to moisten and spoon over lettuce.

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