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‘Loretta,ThreeSistersSalad’

Published at 0 × 0 in Native American Culinary Association (NACA) 2015 Indigenous Food Symposium

Loretta’s “Three Sisters and Friends” Salad, which includes hominy corn, tepary beans, summer squash, wild rice, quinoa, micro greens, cilantro and corn shoots, with a vinagrette dressing. Photo by Elizabeth Hoover

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