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Black Bean Salad With Butternut Squash And Broccoli

BLACK BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI

1 cup butternut squash, peeled and cut into ½ inch cubes  
1 cup broccoli, cut into small florets   
15 oz can black beans, drained and rinsed
2 Tbsp raw pumpkin seeds
Ginger Vinaigrette(recipe follows)

~ Steam butternut squash and broccoli till crisp tender 
~ Immediately transfer to a colander and rinse with cold water until cooled 
~ Drain well and place in a bowl and add the beans
~ Pour in the dressing and toss with a fork 
~ In a dry skillet over medium heat, toast pumpkin seeds until they crackle and start to pop
~ Add to salad and toss to combine 
~ Let salad sit 15 minutes before serving

GINGER VINAIGRETTE
2 Tbsp rice vinegar  
1 tsp brown sugar
1 Tbsp fresh lime juice  
1 tsp Braggs Amino Acids
1 tsp grated fresh ginger  
½ tsp salt
¼ tsp freshly ground pepper

~ Place in a small jar and shake until the salt dissolves 
~ Then add:
     2 Tbsp olive oil    
     1 Tbsp minced shallot 
~ Shake vigorously to combine

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New Paris Office

Monday:

8:30 am-6:00 pm

Tuesday:

7:00 am-12:00 pm

Wednesday:

8:30 am-6:00 pm

Thursday:

1:00 pm-6:00 pm

Friday:

8:30 am-1:00 pm

Saturday:

Closed

Sunday:

Closed