Corn Squash and White Bean Salad with Maple Vinaigrette

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

133 Calories

25g Carbohydrates

8g Protein

306mg Potassium

2g Fiber

1g Sugar

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