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Roasted Squash and Mexican Black Bean Salad #SundaySupper

Hi Everyone!

I’m back with #SundaySupper and today’s mission is to make a sweet and savory recipe for all kinds of winter squash.  Oh boy, oh boy!  I LOVE squash!  I am excited for today’s recipes.  I can eat squash everyday!  It can be butternut, acorn, delicata and pumpkin.  It’s so good!!  I thought of a bazillion squash recipes but I had to go with one that I make all of the time, and I haven’t shared it with you and it contains one of my favorite ingredients, black beans!

This is my Roasted Squash and Mexican Black Bean Salad. It’s healthy, easy to whip together and is most awesome to eat the day you make it or even the next day!! It’s made with roasted delicata squash, black beans, corn, jicama, tomato and avocado all sitting on a bed of romaine lettuce and it’s only flavored with freshly squeezed lime juice.

The salad is light, full of flavor and just simply amazing! I made this for my dinner and made extra to take to lunch the next day. I packaged it up in a mason jar and it was just as fresh the next day. I squirted some lime juice over the top to keep the avocado and jicama fresh and not soggy. I’m really impressed that it didn’t turn soggy.

The key to keeping it fresh is to package the lettuce separately and to layer it with the beans and corn on the bottom, then jicama, tomato and avocado. Squirt with that lime and you are all good. I didn’t feel the need to add dressing to this salad because of all the different flavors. You have the sweetness from the roasted delicata squash, and savory from the roasted corn and black beans. Jicama adds a nice crunch and the avocado makes it creamy. A quick little key-note;  I used frozen roasted corn from Trader Joe’s. I just heated it up in the microwave with a pinch of water and it turned out perfect. I do not have patience to wait for it thaw out.

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
  • 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
  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.
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

Wow, I didn’t realize until now how much fiber is in this salad! Great Scotts! lol This is truly a wonderful light salad and is perfect for a quick week night meal or lunch!!

Now don’t forget to check out everyone else’s squash recipe. I will be sure to check them out first thing this morning! It’s my favorite part of my Sunday! I sit back, grab a cup of coffee and check out all the #SundaySupper posts.

Have a great rest of the weekend!



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Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog

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