Three Sisters' Salad - cooking recipe

Ingredients

2 cups corn kernels (2 or 3 cobs)
1 large tomatoes, diced
1 medium zucchini, grated
2 medium carrots, grated
3 stalks celery, diced
1/2 cup chives, minced
1/2 cup parsley, minced (or cilantro if you prefer)
1 (19 ounce) can black beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can chickpeas
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon savory
1/2 teaspoon chervil
1/2 teaspoon ground celery seed

Preparation

Cook the corn briefly.
Drain and let cool.
Chop the tomato and prepare the remaining vegetables and herbs.
Rinse and drain the beans.
Mix the vegetables, herbs and beans togather in a large bowl.
Mix the oil, vinegar and spices.
Toss into the salad.
Serve chilled.