The Three Sisters of Native American cuisine are corn, beans, and squash. They are crops planted together according to the Indigenous agricultural practice of growing in a shared space with the goal of protecting and nourishing each other.

In "The Mitsitam Cafe Cookbook," Chef Richard Hetzler writes simple recipes using Indigenous ingredients, giving them a modern twist. His "Three Sisters Salad" mixes grilled squash and corn with cranberry beans and yellow and red tomatoes, tossed in an apple cider vinaigrette.

Hetzler suggests cooking the zucchini, squash, and corn over a charcoal grill after brushing them with oil and seasoning them with salt and pepper. The beans and tomatoes lend freshness and texture to the grilled vegetables, and the cider dressing provides a nice tangy kick.