Black Bean & Roasted Pumpkin Salad
4 cups pumpkin (peeled, seeded, 1-inch cubed)
3 cloves garlic (minced)
2 sprigs fresh thyme, stems removed (or 2 teaspoons dried thyme)
4 tablespoons canola or olive oil
1 15-ounce can black beans (drained and rinsed)
1 cup cherry tomatoes (halved)
1 cup red onion (diced ½ inch)
½ cup cucumber (sliced thin, peeled if desired)
½ cup celery (sliced, peeled if desired)
4 tablespoons lime juice (or lemon juice)
3 teaspoons fresh chopped cilantro
½ teaspoon paprika
1 teaspoon black pepper
4 tablespoons olive oil
12 cups of lettuce, spinach or salad mix
1 Preheat oven to 400 F.
Toss pumpkin, garlic, thyme and first listed oil together in a bowl.
2 Arrange on baking sheet and bake for 20 minutes.
Remove pumpkin from oven and cool.
3 In a large bowl, combine beans, tomatoes, onions, cucumber, celery, lime juice,
cilantro, paprika, pepper and second listed oil. Toss together until beans and
vegetables are evenly coated (keep chilled until pumpkin is cooled).
4 Add cooled pumpkin cubes to bean and vegetable mixture, and toss again.
5 Serve 1 cup of mixture over 2 cups of lettuce, spinach or salad mix, and
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Yields: 6 servings