Corn spends the summer standing stock-still, chatting up the other stalks. Not that there’s much to say. Sun: hot. Water: welcome. Cobs: coming along. Monoculture is monotonous.

Which explains companion planting – mixing up crops curbs boredom and makes the most of odd bedfellows.

Take corn: all leg.

The bean, on the other hand, springs out the ground a tender, grasping vine, too weak to support its heavy pods.

Squash spreads its leaves low and wide underfoot. Annoying tendencies, all. But together: cunning.

Corn offers beans a sturdy trellis. Beans enrich the soil with nitrogen. Squash elbows out weeds. Call it symbiosis, codependence or clever. Call it, as does my matchmaking friend Liz, interlocking neuroses.

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Call it, like old-time gardeners, “the three sisters,” or, like old-time TV, Charlie’s Angels. The teamwork pays off, making each plant healthier and each salad happier.

THREE SISTERS SALAD

Prep: 10 minutes plus time to chill

Cook: 10 minutes

Makes: 4 servings

2 tender zucchini (each about 7 inches long)

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3 ears corn, shucked

1 pound skinny green beans, cut in half crosswise

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

1. Pare: Use a vegetable peeler to carve zucchini, peel and all, into long ribbons. Discard the seed-speckled core.

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2. Blanch: Heat a large pot of salted water to a boil. (If you’ve got a designated strainer pot, use that. If not, a large pot, a handheld strainer and tongs will come in handy.) Drop in corn and cook until shocking yellow, about 7 minutes. Pull out corn and let cool.

3. Blanch: When the water has returned to a boil, add the green beans. Cook until bright green and crisp/tender, 2 to 3 minutes. Pull out beans and cool under cold running water. Spread out on a clean kitchen towel, roll up to dry.

4. Blanch: When water has returned to a boil, add the zucchini ribbons. Cook, stirring gently, until edges are bright green and zucchini is tender, about 1 minute. Pull out and cool under cold running water. Spread out on a clean kitchen towel and roll up to dry.

5. Toss: Shave corn kernels from the cobs. Drop them into a large serving bowl. Tumble in beans and zucchini ribbons. Dress with olive oil, lemon juice, salt and pepper. Toss gently. Chill. Enjoy.


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