I love black bean salads. There is no end to the possible ingredient combinations, the only limitations being lack of availability and imagination. This time I included many of the appropriate ingredients on hand in the fridge and pantry. There were other things I would like to have added, but it was becoming a rather large salad and the two of us can only eat so much.
I started by roasting the buttercup squash. I wanted it to keep its shape and remain firm so it would hold up in the salad, so I oiled just the baking tray and baked the squash without seasoning at 350ºF with the convection fan, turning the cubes once.
The ingredients for the salad were:
- cooked black beans
- roasted buttercup squash
- prepared nopalitos
- sweet corn
- pink sweet onion
- Serrano chile
- red Fresno chile
- shredded carrot
- chopped (shredded) red cabbage
When we ate the salad it was concluded that the lime should have been added as juice rather than chunks. Biting into a piece of lime was a bit intense.
I tossed the black beans with powdered cumin before adding the rest of the ingredients.
Most any salsa or dressing would go well on this salad.
So, what to do with leftover black bean salad? (If you are not vegan) Have it for breakfast.
I watered down refried black beans seasoned with Tex-Mex chipotle seasoning in a skillet before adding the leftover black bean salad.
I stirred in some tomato sauce, and when it was heated I added eggs and slid the skillet into a 325ºF oven until the whites of the eggs had set.
This was a tasty way to use up the leftover black bean salad.