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Roasted Squash and Mexican Black Bean Salad
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Description
A healthy, nutritious, vegan salad made with roasted squash, black beans, corn and some other goodies then seasoned with just a pinch of lime juice.
Ingredients
- 1 cup Delicata (or Butternut) Squash, Peeled, Seeded And Diced Small
- ¼ teaspoons Salt
- ½ teaspoons Black Pepper
- 2 cups Romaine Lettuce, Chopped Small
- ⅓ cups Canned Or Cooked Black Beans, Rinsed And Drained
- ⅓ cups Corn, Thawed If Frozen
- ⅓ cups Jicama, Sliced Small
- ¼ cups Tomato, Diced Small
- ¼ cups Cilantro, Diced Small
- ¼ cups Avocado, Diced Small
- 1 whole Lime, Juiced
Preparation
Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.
Add squash to baking sheet, spray it with cooking spray and sprinkle with salt and pepper; mix well. Place in oven and roast it for 10 minutes. Then flip the squash and roast for another 10 minutes or until squash is fork-tender. Remove from oven.
In a bowl, add lettuce, black beans, corn, cooked squash, jicama, tomato, cilantro and avocado. Squeeze lime juice over the top. Serve!
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