How to Make a Mexican Roasted Pumpkin and Black Bean Salad
Mexican Roasted Pumpkin and Black Bean Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted pumpkin, the protein-packed goodness of black beans, and a medley of spices commonly associated with Mexican cuisine. This salad is perfect as a side dish or a light main course. Follow this simple guide to create a mouthwatering and colorful salad.
Ingredients
- 2 cups of pumpkin, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
Instructions
Step 1: Roast the Pumpkin
Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet and drizzle with 1 tablespoon of olive oil, cumin, chili powder, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through for even cooking.
Step 2: Prepare the Salad Ingredients
While the pumpkin is roasting, prepare the other salad ingredients. In a large bowl, combine the black beans, diced red bell pepper, chopped red onion, and diced avocado. Stir gently to combine without mashing the avocado.
Step 3: Combine Ingredients
Once the pumpkin is roasted and slightly cooled, add it to the bowl with the other ingredients. Drizzle the salad with the remaining 1 tablespoon of olive oil and squeeze in the fresh lime juice. Gently toss all the ingredients together until everything is well incorporated.
Step 4: Add Fresh Herbs and Season
Add the chopped cilantro to the salad and mix again. Taste and adjust seasoning with more salt, pepper, or lime juice if desired.
Step 5: Serve and Enjoy
Serve the Mexican Roasted Pumpkin and Black Bean Salad either warm or at room temperature. It's incredibly refreshing and pairs well with grilled meats or can be enjoyed simply on its own as a filling meal.
Tips for the Perfect Salad
- For added texture and flavor, consider incorporating toasted pumpkin seeds.
- Feel free to customize the salad by adding ingredients such as corn, diced tomatoes, or jalapeños for a spicy kick.
- This salad keeps well in the fridge for about 2-3 days, making it great for meal prep.
Creating this Mexican Roasted Pumpkin and Black Bean Salad is not only simple but also allows you to enjoy the rich flavors of Mexican cuisine. Whether you serve it for a potluck or enjoy it as a healthy lunch, this dish is sure to please!