Thanksgiving for all: Three sisters salad for vegans

Chef Pyet DeSpain, winner of the first season of Gordon Ramsay’s “Next Level Chef,” is set to release her new cookbook, *Rooted in Fire*, on November 18. This vibrant collection of recipes draws deeply from her rich heritage as a Native American and a member of the Prairie Band Potawatomi tribe, as well as her Mexican American background.

In *Rooted in Fire*, Pyet shares stories from her upbringing on the Osage Nation Reservation and in Kansas City. She fondly recalls, “I loved watching the grandmas and aunties cook big pots of beans, squash, and rice outdoors over an open flame during the ceremonial powwows and then place their labor of love on the long tables for all to enjoy during the supper break.”

One dish that particularly captivated her is the colorful and flavorful Three Sisters Salad. “From the moment I saw this salad, I was drawn to its bright colors and varied ingredients. I dug in, and instantly fell in love with that three sisters salad. I have re-created that dish here, keeping it simple so you too can savor the traditional flavors of my youth,” she writes.

### The Three Sisters: Corn, Beans, and Squash

The three key ingredients in this salad—corn, beans, and squash—are known as the “three sisters” in Native American culture. Traditionally, these crops were planted together, and when eaten in combination, they complement each other nutritionally. According to the Food Studies Institute, the amino acids each crop lacks are provided by the others, making this trio a complete plant-based source of protein. This makes the Three Sisters Salad an excellent and satisfying option for Thanksgiving guests following a plant-based diet.

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### Three Sisters Salad
*Serves 4*

#### Ingredients
– 1/2 teaspoon sunflower seed oil
– 1/4 white onion, diced
– 1 cup fresh or frozen corn, thawed (or 11-ounce can)
– 1 zucchini, thinly sliced
– 1 tablespoon fresh thyme leaves
– 15 ounces cooked black beans (or canned black beans, drained)
– Pinch of kosher salt
– Pinch of freshly ground black pepper

#### Directions
1. Coat the bottom of a skillet with sunflower seed oil and heat over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the corn, zucchini, and fresh thyme leaves. Cook for 2 minutes, then gently mix and cook for an additional 2 minutes.
4. Add the black beans to the skillet and mix gently.
5. Season with kosher salt and freshly ground black pepper to taste.
6. Cover the skillet with a lid and continue cooking for 2 to 3 minutes, stirring occasionally.
7. Serve warm and enjoy!

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*Excerpted from* Rooted in Fire *by Pyet DeSpain (out Nov. 18), reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.*
https://www.sun-sentinel.com/2025/11/15/thanksgiving-recipe-three-sisters-salad/

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