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Black Bean and Butternut Squash Salad

November 30, 2011

This simple salad is my go-to bean salad for a pot-luck side dish or brown-bag lunch (well after this one). It’s especially perfect when butternut squash is only 59 cents a pound at Whole Foods! If you’re looking for a source, it’s adapted (and simplified) from this Food & Wine recipe.

Black Bean and Butternut Squash Salad

1/2 medium butternut squash (about 1 lb.) pealed and chopped into small pieces
2 tbs. olive oil
1 (15-oz.) can black beans
4 scallions, sliced into 1 in. pieces
3 tbs. balsamic vinegar
1 tbs. Dijon mustard
1 tsp. cayenne pepper
salt and pepper to taste

Preheat the oven to 400. Mix the butternut squash pieces with the olive oil in small pan. Roast in the oven for 35 minutes or until soft enough to eat.

Open the can of beans. Drain any excess liquid and rinse the beans with water.

To make the dressing, combine the balsamic vinegar, Dijon mustard, salt, pepper, and cayenne pepper.

Also, at some point, slice your scallions:

Let your butternut squash cool for a bit then combine all the ingredients and mix together. Voila!


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