This Black Bean Squash Corn Salad with Grapefruit Crema tossed with a cumin citrus vinaigrette and topped with pepitas and Manchego cheese.
This Black Bean Squash Corn Salad with Grapefruit Crema is now my husband and I’s newest obsession.
It’s not salad how most people think of salad.
With leafy greens and all.
But since salad is “a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients” this qualifies.
It can also be stuck in Jell-O.
Almost anything mixed with mayonnaise in the South.
Or mixed with pudding and snickers bars if you are in the Midwest. 😀
I have the curse of being allergic to a lot of seasonings.
The original salad that I based this off of had a lot of coriander leaves in it.
Which you know in the states as Cilantro (the original recipe is from England).
Which I am allergic to.
Super allergic to.
If you are not allergic to cilantro feel free to add some if you are a fan.
I also think next time I will try a little jicama in there as well.
It will give the salad a nice crunch.
I went way off script with the dressing by adding way more mustard than it called for.
And I added honey.
Also got rid of the cilantro.
I also added grapefruit and lime juice.
Because I had some left over from making Palomas.
Which my husband had never had and is now a big fan of.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Vegetarian Dinner Recipes?
Black Bean Squash Corn Salad with Grapefruit Crema
Ingredients
- For the Salad:
- 1 butternut squash, peeled and cut into bite sized cubes
- 2 cups fresh corn kernels
- 3–4 TBSP olive oil
- Sea salt and black pepper
- 3 cups cooked black beans, drained
- 1/2 cup pepitas (roasted and salted)
- 4 oz Manchego or Pecorino Romano, grated
- For the Cumin Vinaigrette:
- 1 garlic clove, grated
- 1 TBSP Dijon mustard
- 1 TBSP honey
- 1 TBSP grapefruit juice
- 1 TBSP lime juice
- 2 tsp white wine vinegar
- 2 tsp ground cumin
- 1/4 cup olive oil
- salt and pepper to taste
- For the Grapefruit Lime Crema:
- 1 cup sour cream
- 4 TBSP grapefruit juice
- 2 TBSP lime juice
- salt and pepper to taste
Instructions
- For the Salad:
- Preheat oven to 400F.
- Place butternut squash cubes and corn on baking sheet toss with 2–3 tablespoons of olive oil and season with salt and pepper.
- Bake for 25-30 about minutes or until butternut squash is tender. Remove from oven and set aside.
- For the Cumin Vinaigrette:
- Whisk together all the ingredients and salt and pepper to taste.
- Toss the black beans, squash, and corn in the vinaigrette.
- Arrange black beans, pumpkin and corn on a platter.
- Sprinkle pepitas and grated cheese over the top.
- For the Grapefruit Lime Crema:
- Whisk together all the ingredients and drizzle over the salad.
Notes
Recipe adapted from Community: Salad Recipes From Arthur Street Kitchen
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