Roasted Squash and Mexican Black Bean Salad
 
Prep time
Cook time
Total time
 
A healthy, nutritious, vegan salad made with roasted squash, black beans,corn and seasoned with just a pinch of lime juice.
Serves: 1 large salad
Ingredients
  • 1 cup delicata squash, peeled, seeded diced small or butternut squash
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • 2 cups romaine lettuce, chopped small
  • ⅓ cup black beans, rinsed, drained
  • ⅓ cup corn, thawed if frozen
  • ⅓ cup jicama, sliced small
  • ¼ cup tomato, diced small
  • ¼ cup avocado, diced small
  • ¼ cup cilantro, diced small
  • Juice of one lime
Instructions
  1. Preheat oven to 375 degrees F
  2. Line baking sheet with parchment paper
  3. Add squash to baking sheet and spray with cooking spray and sprinkle with salt and pepper; mix well. Place in oven and back for 10 minutes. Flip the squash and bake for about 10 minutes more or until squash is fork tender.
  4. Meanwhile in a bowl, add lettuce, black beans, corn, cooked squash, jicama, tomato and avocado. Top with avocado and lime juice.
Notes
Calories: 289.9, Total Fat 5.1 g, Saturated Fat 0.7 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 2.7 g, Cholesterol 0.0 mg, Sodium 324.6 mg, Potassium 1,368.4 mg, Total Carbohydrate 57.0 g, Dietary Fiber 18.6 g, Sugars 4.2 g, Protein 10.6 g, Vitamin A 354.0 %,
Vitamin B-6 23.5 %, Vitamin C 135.2 %,Vitamin E 6.7 %, Calcium 13.9 %, Copper 15.5 %, Folate 62.8 %, Iron 29.2 %, Magnesium 26.3 %, Manganese 63.5 %, Niacin 21.5 %, Pantothenic Acid 18.8 %, Phosphorus 18.7 %, Riboflavin 14.9 %, Selenium 3.3 %, Thiamin 28.0 %,
Zinc 7.3 %

Nutrition Information
Serving size: 1
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2013/11/17/roasted-squash-and-mexican-black-bean-salad-sundaysupper/