Corn Squash and White Bean Salad with Maple Vinaigrette || Gracefult Kitchen

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Corn Squash and White Bean Salad with Maple Vinaigrette

Banana Bread

This salad features the three sisters — corn, squash, and beans — important in indigenous American cuisine.

Ingredients

1 cup dried white tepary beans
8 cups water
1 teaspoon kosher salt
1 small (2- to 3-pound) fresh acorn squash, halved, seeded, and cut into 1-inch slices
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup unfiltered apple cider
6 tablespoons pure maple syrup
1/4 cup olive oil
1 teaspoon fine sea salt
2 ears fresh corn, roasted or cooked, kernels cut from the cob (about 2 cups)
8 ounces small-leaf lettuce (such as miner’s, arugula, spinach, or watercress) (8 cups packed)
1 cup fresh strawberries, stems removed and sliced
1/2 cup sunflower kernels, toasted

Description

Rinse and sort beans, removing any rocks or debris. Place beans in a large container, and cover with at least 3 inches of water. Soak overnight prior to cooking. Drain beans well. Fill a large saucepan with 8 cups of water, salt, and soaked beans. Bring beans to a boil on high; reduce heat to low, and cover and simmer beans until tender, 4 to 5 hours. While beans cook, prepare the other ingredients.
Preheat oven to 400°F. Toss squash in oil, salt, and pepper; spread in a single layer on a baking sheet or in a roasting pan. Cook until squash is tender and lightly browned, about 15 minutes.
Shake cider, syrup, oil, and salt in a sealed jar until all ingredients are thoroughly combined.
Divide beans, squash, corn, lettuce, strawberries, and sunflower kernels evenly among four chilled plates. Drizzle salads with Maple Vinaigrette, and serve.