Go Back
–+ servings
Roasted pumpkin and black bean salad on a white plate
Print

Black Bean and Roasted Pumpkin Salad

A protein packed salad to keep you full and satisfied.
Course Main Course, Side Dish, Salad
Cuisine American
Keyword Black Beans, Salad, Pumpkin, Cucumber, Parsley, Tomatoes, Lime, Crushed Tomatoes, Red Onion, Garlic Powder, Garlic Cloves, Cherry Tomatoes, Beans, Cherry Tomato, Onion, Lime Juice, Celery, Garlic
Dietary Need Vegetarian, Vegan
Cooking Method Oven
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 4 people
Calories 292kcal
Author Recipe adapted from: Farm and Dairy

Equipment

  • Oven
  • Baking Dish
  • Large Bowl

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

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

Calories: 292kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 302mg | Potassium: 699mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5243IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 3mg