Black Bean and Roasted Pumpkin Salad
A protein packed salad to keep you full and satisfied.
Ingredients
- 2 cups Pumpkin Cubed
- ¼ cup Olive Oil Divided
- 1 Garlic Clove Sliced
- 1 can Black Beans 15 ounces; rinsed and drained
- ½ cup Cherry Tomatoes Halved
- ½ cup Red Onion Sliced
- ¼ cup Cucumber Sliced
- ¼ cup Celery Sliced
- 2 Tablespoons Parsley Chopped
- 2 Tablespoons Lime Juice Fresh
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Equipment
- Oven
- Baking Dish
- Large Bowl
Instructions
Roasted Pumpkin:
- Preheat oven to 400°F.
- Toss pumpkin in 2 Tablespoons olive oil with garlic and place in a baking dish.
- Drizzle 3 Tablespoons water in dish and bake until softened, 20 minutes.
- Remove and cool.
Salad:
- Combine black beans, tomatoes, onion, cucumber, celery, and parsley in a large bowl.
- Add remaining 2 Tablespoons olive oil, lime juice, salt and pepper; toss to coat.
- Add cooled pumpkin, toss gently, and serve.
Nutrition
Nutrition Facts
Black Bean and Roasted Pumpkin Salad
Amount per Serving
Calories
292
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Sodium
302
mg
13
%
Potassium
699
mg
20
%
Carbohydrates
33
g
11
%
Fiber
10
g
42
%
Sugar
3
g
3
%
Protein
11
g
22
%
Vitamin A
5243
IU
105
%
Vitamin C
17
mg
21
%
Calcium
58
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beans, Cherry Tomato, Onion, Lime Juice, Celery, Garlic, Black Beans, Salad, Pumpkin, Cucumber, Parsley, Tomatoes, Lime, Crushed Tomatoes, Red Onion, Garlic Powder, Garlic Cloves, Cherry Tomatoes
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