Roasted Butternut Black Bean Salad

Something Extra
Fall 2015

Recipe Theme

Explore Fall flavors with our latest edition of Something Extra!

 

Roasted Butternut Black Bean Salad

Roasted Butternut Black Bean Salad
Ingredients
2 cups cubed butternut squash
1 small coarsely chopped onion
2 tbsp. Raley’s Olive Oil
2 tsp. Tajín Clásico Seasoning (in our Produce Dept.)
3 cans Raley’s Black Beans, rinsed and drained
1/2 cup diced red bell pepper
1/2 cup vinaigrette dressing
1/2 cup lightly packed cilantro
1 small stemmed and seeded jalapeño pepper
Directions

Prep: 20 minutes, Cook: 20 minutes, Serves: 6

1. Toss butternut squash and coarsely chopped onion in Raley’s Olive Oil and Tajín Clásico Seasoning (in our Produce Dept.) in a medium bowl.

2. Spread in a single layer on a baking sheet and roast at 450°F for 20 minutes or until tender. Let cool.

3. Toss with Raley’s Black Beans and red bell pepper.

4. Puree vinaigrette dressing with cilantro and jalapeño pepper. Season to taste with salt and toss with squash mixture.

Nutritional Information:
292 calories, 11 g protein, 11 g total fat (2 g sat.), 37 g carbohydrate, 10 g fiber, 3 g sugar, 0 mg cholesterol, 869 mg sodium, 7 points

Comments

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It's realy delicious and healthy , thank you for the receipies

Comment Number: 6745