Three Sisters' Salad

1. Cook the corn briefly.

2. Drain and let cool.

3. Chop the tomato and prepare the remaining vegetables and herbs.

4. Rinse and drain the beans.

5. Mix the vegetables, herbs and beans togather in a large bowl.

6. Mix the oil, vinegar and spices.

7. Toss into the salad.

8. Serve chilled.

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Nutrient	Quantity
Total fats	83.6898 g
Protein	210.3726 g
Carbohydrates	643.6053 g
Energy	4072.2457 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9357 g
Water	1033.5085 g
Aspartic acid	24.865 g
Calcium, Ca	1356.7781 mg
Lutein + zeaxanthin	9275.508 g
Fiber, total dietary	170.2803 g
Fatty acids, total saturated 22:0	0.0756 g
Carotene, beta	14124.192 g
Niacin	26.2981 mg
Vitamin A, RAE	1380.6885 g
Arginine	14.6725 g
Riboflavin	2.4099 mg
Tocopherol, beta	0.0898 mg
Fatty acids, total polyunsaturated 15:0	0.002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1196 g
Fatty acids, total saturated 20:1	0.1748 g
Glutamic acid	34.5537 g
Sodium, Na	417.656 mg
Fatty acids, total saturated 16:1 undifferentiated	0.733 g
Total lipid (fat)	83.6898 g
Manganese, Mn	71.4566 mg
Fructose	7.4921 g
Proline	9.6614 g
Fatty acids, total saturated 16:0	9.4375 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0588 g
Sucrose	12.1608 g
Choline, total	635.6022 mg
Sugars, total	66.7595 g
Serine	11.0753 g
Fatty acids, total saturated 10:0	0.032 g
Fatty acids, total saturated 18:0	1.4744 g
Vitamin B-6	4.7261 mg
Selenium, Se	20.0408 g
Ash	37.5021 g
Fatty acids, total saturated 18:1 undifferentiated	44.4938 g
Pantothenic acid	12.8894 mg
Phenylalanine	11.1291 g
Copper, Cu	8.0537 mg
Betaine	0.916 mg
Thiamin	6.0799 mg
Methionine	3.1056 g
Iron, Fe	60.9882 mg
Carbohydrate, by difference	643.6053 g
Phosphorus, P	3424.9107 mg
Folate, total	4394.1878 g
Tocopherol, gamma	0.8256 mg
Lycopene	4684.08 g
Alanine	9.3712 g
Valine	10.2408 g
Fatty acids, total saturated 18:2 undifferentiated	16.2326 g
Glycine	8.322 g
Carotene, alpha	4482.16 g
Glucose (dextrose)	7.1324 g
Fatty acids, total saturated 14:0	0.045 g
Zinc, Zn	29.576 mg
Isoleucine	9.0341 g
Fatty acids, total saturated 12:0	0.0065 g
Fatty acids, total polyunsaturated	18.1686 g
Fatty acids, total saturated 14:1	0.0039 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	16.5314 g
Tocotrienol, alpha	0.0496 mg
Vitamin A, IU	27700.4139 IU
Folate, DFE	4287.0278 g
Tryptophan	2.3194 g
Vitamin C, total ascorbic acid	151.9025 mg
Phytosterols	149.288 mg
Fatty acids, total polyunsaturated 16:1 c	0.0039 g
Galactose	0.9216 g
Fatty acids, total polyunsaturated 18:1 c	0.0137 g
Fatty acids, total saturated 20:0	0.2256 g
Starch	53.0686 g
Tyrosine	5.7962 g
Vitamin K (phylloquinone)	715.2378 g
Fatty acids, total saturated	11.3217 g
Histidine	5.775 g
Fatty acids, total monounsaturated	45.4734 g
Threonine	8.5231 g
Folate, food	4394.1878 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Fatty acids, total polyunsaturated 24:0	0.0059 g
Cryptoxanthin, beta	406.08 g
Vitamin E (alpha-tocopherol)	13.9982 mg
Magnesium, Mg	1377.7257 mg
Lysine	14.4679 g
Potassium, K	13534.6271 mg
Cystine	2.5621 g
Fluoride, F	15.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Carrot	2	50.02	11.6876	0.2928
Tomato	1	32.76	7.0798	0.364
Zucchini	1	33.32	6.0956	0.6272
Vinegar	0.25 cup	12.5475	0.5557	0
Celery	3 stalks	30.72	5.7024	0.3264
Parsley	0.5 cup	10.8	1.899	0.237
cumin	1 teaspoon	7.875	0.929	0.4677
chervil	0.5 teaspoon	0.711	0.1473	0.0117
savory	0.5 teaspoon	0	0	0
chive	0.5 cup	7.2	1.044	0.1752
celery seed	0.5 teaspoon	3.92	0.4135	0.2527
chickpea	1 can	1133.4333	188.7556	18.1109
black bean	1 can	991.8141	181.3769	4.1301
corn kernel	2 cups	369.42	72.9534	4.0044
red kidney bean	1 can	910.3448	164.9655	0.6897