Plant-Based Recipe

Las Tres Hermanas en Chipotle (Three Sisters Salad in Chipotle)

Las Tres Hermanas en Chipotle (Three Sisters Salad in Chipotle)

Photo Credit: Jocelyn Ramirez

Plant-Based Recipe

Las Tres Hermanas en Chipotle (Three Sisters Salad in Chipotle)

Photo Credit: Jocelyn Ramirez


4 to 6

Cook Time

Approximately 30 minutes

Follow along as Jocelyn Ramirez prepares this dish and shares some helpful tips during our 2020 Celebration for the Turkeys.

Many Indigenous communities have sustained generations of people with a milpa agriculture system also known as the “Three Sisters,” which is an intercrop of ancient ingredients: maize, beans, and squash. The three are a perfect polyculture that balance nitrogen in the soil, provide shade for the roots, and support one another.

Three sisters salad recipes can be as unique as what your palate’s dreams are made of…with the foundation of corn, beans, and squash going in any direction depending on how they’re cooked and how you season them. This dish includes a punch of heat and earthiness with a dressing made of chipotle and oregano to give you a memorable milpa to mesa experience.

I like to have cooked beans on hand for many recipes throughout the week. If you don’t have black beans this week, change them out for any cooked beans you have on hand. You can also use canned beans for this recipe.


2 ears corn
1 medium Mexican squash, cut into ¼-inch thick slices
1 jalapeño, destemmed (deseeded if too spicy)
2 cups strained cooked or canned black beans
¼ cup lemon juice
¼ cup olive oil
1 tablespoon chipotle in adobo
1 teaspoon dried oregano
⅛ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
½ bunch cilantro, minced
Salt and pepper, to taste
Tortilla chips or tostadas, to serve


  1. Turn a burner to high heat. Using heat-proof tongs, hold each ear of corn over the open flame and turn evenly for about 10-12 minutes until the corn is fully blackened and cooked through on all sides. Set aside to cool.

  2. Pick up each squash piece and cook for 3-5 minutes until charred on both sides. Then cook the jalapeños for 5 minutes until charred. Set aside for 10 minutes or until the veggies are cool to the touch.

  3. Cut the corn kernels off the cob, dice the Mexican squash pieces, and mince the jalapeño. Add them to a medium bowl with the beans, lemon juice, olive oil, chipotle, oregano, cumin, crushed red pepper flakes, cilantro, salt and pepper.

  4. Serve this dish as a starter to your meal with your favorite tortilla chips or on tostadas.

Chef's Notes

  • You can blend the chipotle chiles with the adobo sauce to create a paste to keep in the refrigerator

  • If you are cooking dried beans, it’s best to let them soak overnight, strain the water, and cover in 2 inches (5cm) of fresh water with bay leaves and salt. Cook the beans until they are tender and creamy, adding more water as needed to keep them submerged.

Farm Sanctuary would like to thank Jocelyn Ramirez for her contribution. You can find Jocelyn at and on Instagram @la_yoselin.

For more vegan Thanksgiving resources, visit!