Late Summer Dense Bean Salad

Savor the end of summer and the beginning of fall with this Late Summer Dense Bean Salad! Full of nutrients, fiber, and plant-based protein.

Course Lunch, Salad

Keyword bell peppers, corn, delicata squash, peppers

Prep Time 15

Cook Time 15

Servings as a side

Calories 319kcal

3 15 oz Cans Beans of Your Choice such as black beans, chickpeas, pinot beans, etc.
2 Cups Cooked Corn
2 Cups Chopped Bell Peppers
3 Scallions finely chopped

To begin, roast your delicata squash. Preheat the oven to 425 degrees F.
Cut the squash in half lengthwise, then use a spoon to scoop out the seeds and gooey tendrils. When done, cut the squash into slices about 1/2" thick (but it doesn't have to be exact).
On a baking tray lined with parchment paper, lay out the squash. Pour over the olive oil, and sprinkle with the salt and pepper.
Cook the squash in the oven for 25-30 minutes, checking often near the end of the cooking time for doneness. You should be able to pierce the squash with a fork, but you don't want it to be falling apart.
When done, remove the squash from the oven and set aside.
In a large bowl, add all of the dense bean salad ingredients. Make sure your beans are drained and dried.
In a smaller bowl, whisk together all of the ingredients for the vinaigrette. Taste, and adjust seasonings to your preference.
Add the delicata squash to the bowl, then pour over about HALF of the vinaigrette. Mix the salad until everything is evenly coated.
At this point, decide if you'd like to add more dressing. I know it seems like a lot, but the flavor really infuses into the beans and vegetables. However, go with what you like!
Garnish the salad with pumpkin seeds and parsley, if you'd like.
Enjoy!

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)