Three Sisters Summertime Salad with Smoked Trout

Name: Three Sisters Summertime Salad with Smoked Trout (Blokétu Watȟótȟo Íčhičahiya)
Cuisine: American
Ingredients: 1 tablespoon sunflower oil; 2 ears Roasted Corn, kernels cut from cob; 2 ears Roasted Corn, kernels cut from cob; 1 cup Cedar-Braised Beans; 1 cup summer squash, cut into ¼-inch slices; ¼ cup Wojape Mint Sauce; Dandelion greens (plus mix of wild greens); 4 ounces smoked trout, cut into half-inch strips

Blokétu Watȟótȟo Íčhičahiya

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Together, the three “sisters” are a nutritional powerhouse. The corn’s complex carbohydrates, the protein-rich beans, and the squash’s vitamins make a complete meal. Corn nuts are tossed in for crunch, but sunflower and pepita seeds work equally well, too.

Ingredients

1 cup summer squash, cut into ¼-inch slices
1 tablespoon sunflower oil
2

Americas
United States
Fish course
Pescatarian
Gluten-free
Summer

Method

Heat a griddle or large heavy skillet over high heat, brush with oil, and sear the squash slices on both sides, about 3 minutes. Set aside. Turn the corn, beans, and summer squash into a large mixing bowl. Toss with just enough mint sauce to lightly coat and serve on a bed of the mixed greens. Lay the trout over the salad.