Three Sisters Salad
This light autumn salad is one of Jean Jones' favorite dishes to share!
2 Butternut Squash, peeled and diced
2 bags frozen Fordhook Lima Beans
2 bags frozen corn
1 cup olive oil, plus 1/4 cup for tossing with raw squash
1/2 cup tarragon vinegar
Salt and pepper to taste
1 lemon, juiced
1. Toss diced squash with olive oil and season with salt and pepper. Roast in a 425 oven until tender.
2. Meanwhile, in a saute pan put a little olive oil and saute the corn and lima beans until warmed.
3. Let vegetables cool slightly. Combine squash, lima beans, and corn. Toss with 1 cup of olive oil, vinegar, lemon juice and season to taste with salt and pepper. Be sure to taste and adjust seasonings as needed. Add your favorite fresh herbs (cilantro, parsley, tarragon, basil), to bring in fresh new flavors.