-Garlic
-Flowers
-Kale
-Parsley
-Cilantro
This week I will share with you a variation of tacos that has evolved a lot over the years. My love of black beans started with a black bean and corn salad that my mom would make and Anne and I have enjoyed making this side dish into a meal with many different combinations. One of our fall favorite black bean recipes is to make it with roasted butternut squash. The texture and the sweet and salty flavors of this dish is one that makes the mouth water and it's great because you can make a lot of it and it is just as good leftover. You can make this as a side dish, or eat it in tortillas with rice, a cabbage slaw, pickled red onions, guacamole, and anything you would normally eat in a burrito or taco.
Black Bean and Squash Salad
1 small winter squash roasted, peeled, seeded, and cubed
1 can black beans
4 tbsp chopped cilantro
1/2 chopped pepper (sweet or hot or both)
1 tsp cumin
1 clove garlic, minced
2-3 tbsp olive oil
juice from 2 limes
s + p to taste
Mix all ingredients together.
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