Inspired by the flavors of the Southwest and rooted in traditional “three sisters” ingredients—corn, beans, and squash—this vibrant chopped salad is hearty, fresh, and endlessly adaptable. Originally conceived as a succotash side dish, it evolved into a colorful raw salad when the crisp vegetables proved irresistible before cooking. With sweet peppers, tomatoes, onions, and a tangy cilantro dressing, it’s a true celebration of seasonal farmers’ market bounty.
INGREDIENTS:
3-4 ears corn, kernels cut away (save cobs for stock)
1 small to medium white or yellow onion
2-3 summer squash, enough to yield around 2 cups, different colors (preferably low moisture types such as tromboncino, Cousa, Costata Romanesco) cut into 1/4-inch dice
2-3 ripe sweet peppers, different colors preferably, but sweet and firm, diced ¼-inch
8-10 ounces (a good handful) of flat beans such as Scarlet Runners, Valencia, or Romano types, trimmed and sliced into 1-inch pieces
2-4 scallions, trimmed, whites and greens separated, whites cut into 1-inch slices, greens sliced finely on a steep diagonal
2-3 medium tomatoes, ripe but firm, seeded and cut into 1/2-inch dice
2-4 cups Little Gem or Romaine lettuce, cleaned and cut into 1-inch ribbons
1 cup, or as needed, Creamy Cilantro Dressing, or Southwest Cumin Coriander Vinaigrette
Salt and pepper to taste
— Optional Add Ins —
1/4 cup cilantro leaves, sliced
1-2 avocados, cut into 1/4-inch bits
1 jalapeño or serrano chile, minced, if you like it spicy
Juice of 1/2 -1 lime
METHOD:
In a large bowl, combine corn, squash, onion, beans, peppers, and scallion whites. Toss to mix.
Stir in cilantro and/or minced chile, if using, to evenly distribute.
Gently add the tomatoes, lettuce, and scallion greens.
Drizzle with about ½ cup dressing and toss lightly to coat. Taste and add more dressing as needed.
If the salad needs brightness, squeeze on lime juice and toss again. Season with salt and pepper to taste.
Transfer to a serving dish or individual plates. Scatter avocado on top, and serve immediately.
YIELD: Serves: 4
Chef’s Notes:
- To keep leftovers fresh, dress only the portion you plan to serve and pass extra dressing at the table.
- Leftovers can be repurposed: use as filling for burritos with beans and cheese, as a topping for shrimp cocktail, folded into scrambled eggs, or warmed with grains for a lunch bowl.
