Kripalu Recipe: Three Sister Salad

Make a big batch of this protein-packed salad; it's perfect for on-the-go meals. Leftovers can last for up to five days in the refrigerator.

Serves 4–6

2–3 cobs of corn
1½ cups cooked or canned cannellini beans
2 cups small diced yams
¼ cup small diced red onion
½ teaspoon salt
Black pepper to taste
½ teaspoon smoked paprika
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro

Begin by roasting the corn and yams. Remove corn from the cob. Toss corn and yams separately each with 1 tablespoon of the olive oil, a pinch of the salt, black pepper to taste, and half each of the paprika. Place in a baking pan and bake at 450 degrees for 10–12 minutes or until the vegetables are tender and a little browned. Remove from oven and let cool.

Toss corn and yams with the cannellini beans, red onion, and cilantro. Combine the remaining olive oil, lime juice, salt, and paprika and toss into vegetables. Adjust seasoning to your taste.