Black Bean and Roasted Pumpkin Salad recipe

Pumpkin doesn't always have to be a dessert food. Enjoy it in a fresh salad with black beans, lots of crisp veggies, and a zesty lime dressing. This recipe makes for a hearty lunch or a light dinner.

Ingredients:

2 cups cubed pumpkin
¼ cup olive oil, divided
1 clove garlic, sliced
1 (15-ounce) can black beans, drained rinsed, drained
½ cup cherry tomatoes, halved
½ cup sliced red onion
¼ cup sliced cucumber
¼ cup sliced celery
2 tablespoons chopped parsley
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon black pepper

Directions:

1. Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin in 2 tablespoons olive oil with garlic and place in a glass baking dish. Drizzle 3 tablespoons water in dish and bake until softened, 20 minutes. Removed and cool.

2. Prepare the salad: Combine black beans, tomatoes, onion, cucumber, celery, and parsley in a large bowl. Add remaining 2 tablespoons oil, lime juice, salt, and pepper; toss to coat. Add cooled pumpkin, toss gently, and serve.

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