Ingredients:
- 2 cups cubed pumpkin
- ¼ cup olive oil, divided
- 1 clove garlic, sliced
- 1 (15-ounce) can black beans, drained rinsed, drained
- ½ cup cherry tomatoes, halved
- ½ cup sliced red onion
- ¼ cup sliced cucumber
- ¼ cup sliced celery
- 2 tablespoons chopped parsley
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions:
- Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin in 2 tablespoons olive oil with garlic and place in a glass baking dish. Drizzle 3 tablespoons water in dish and bake until softened, 20 minutes. Remove and cool.
- Prepare the salad: Combine black beans, tomatoes, onion, cucumber, celery, and parsley in a large bowl. Add remaining 2 tablespoons oil, lime juice, salt, and pepper; toss to coat. Add cooled pumpkin, toss gently, and serve.
