Monday, October 15, 2012

Black Bean, Avocado, Butternut Squash, and Raw Corn Salad SRC



Perfect mixture of fall vegetables and black beans

Black beans are hearty very flavorful! Combined with fresh corn off the cob, avocado, and roasted or steamed butternut squash, this fall salad is colorful, nutritious, filling and bursting with antioxidants and other health giving vitamins. Gluten free and vegan,  it is easy to make and requires mostly assembly. It is perfect if you want to include more meatless meals in your menu ( and who doesn't??)

You'll love it because the seasoning has a mild  Latin flavor that is flavored with cilantro, cumin, and fresh lime juice.

Wouldn't  it feel good to eat a dinner that is is not processed and is good for you?

Although it's officially beginning to feel and look like fall, fresh corn on the cob is still available at the local farm stands.  So, when I saw this recipe on Erin Lerner's blog Wholesome RD , my Secret Recipe Club assignment for October, I knew it was the recipe I would be making.

Secret Recipe Club'

Each month I mention how much fun it is for me and my readers to be introduced to a new blog and blogger through the Secret Recipe Club. Erin is a registered dietitian in the Chicago area who prides herself on healthy recipes. I was tempted by many of her recipes including ,Homemade Almond Butter ,  but the black beans and corn recipe won out..

Although her recipe calls for canned beans ( which are convenient and nutritious), my husband and I need to watch our salt intake, so I cook my beans in the crock pot overnight without any salt. In addition, I try to avoid eating from cans when I can.

Also,  since it is mid October and the local farms have lots of butternut squash,  I decided to cook some and add some t to the salad. There is just something about black beans and butternut squash ( agree?)

Erin, your recipe was a delicious;  not a bite was  left!

My recipe  with a few additions or choose the original recipe

2 cups black beans , cooked
2 cups fresh corn, cut off the cob ( add it uncooked to the salad)
1 Haas avocado, peeled and chopped
1 cup cooked and cubed butternut squash ( optional)
1 lime , juiced
1 Tablespoon cumin
3 Tablespoons fresh cilantro, chopped
3 tomatoes, chopped
Salt and pepper to taste (  I did not use salt) 
Directions: 
Combine all ingredients together. 



Assemble the salad with fresh corn cut off the cob (I use it raw no cooking)
 raw corn is sweet and crunchy. Then add remainder of ingredients.
I halved,  peeled and cubed and steamed some butternut squash in a steamer basket

I added remainder of ingredients
                             
Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.




22 comments:

  1. Healthy AND tasty is always a winner. The squash is an inspired addition, adding color and a new flavor note.

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    Replies
    1. I like the combination of black beans and butternut

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  2. Looks like a wonderful recipe and love the addition of butternut squash for the fall.

    Denise

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  3. Ah, this salad looks fantastic! Healthy and looks super delicious.

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    Replies
    1. It is super easy to make and is healthy...

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  4. I love black beans too - but I've never tried them with butternut squash. Thanks for the good idea!

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    1. They seem to be a marriage. So many black bean recipes call for a bright orange vegetable like butternut squash.

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  5. Great Salad, Judee, we would just love it. Great selection for the SRC.
    Miz Helen

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    Replies
    1. It was an easy salad to make. Hope your will try it.

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  6. That looks so fresh, colorful and delicious, and I love the addition of the squash - awesome! Great choice!

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    1. Baking butternut squash makes it firm and sweet . It's perfect to add to so many recipes.

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  7. SO glad you liked this! The addition of the butternut squash is a fantastic idea! :-) Thanks for stopping by my site and try that almond butter! :)

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    1. We really did enjoy it.. not a bite left!

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  8. what a fun fall update! my sister would love this, will definitely have to try!

    thanks for welcoming to SRC!

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  9. This looks so amazing. I am hosting a pumpkin-themed baby shower this weekend. I might just sub out the squash and use a pumpkin. Perfect.

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  10. This sounds so delicious! Thanks for the recipe.

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  11. What a great flavor combination! If you haven’t already, I'd love for you to visit my Gluten-Free Monday party at OneCreativeMommy.com and link up this and any other GF idea you would like to share. I hope to see you there!

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  12. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

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  13. I love that this salad is season but still light. We still have some warm days in the Fall when this will be delicious to make. Thanks for sharing it on foodie friday.

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  14. YUM YUM this sounds good! Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com

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    ReplyDelete

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