Squash & Black Bean Salad
Squash & Black Bean Salad
Sybille van Kempen’s mother Anna Pump, opened the Loaves and Fishes Food Store in 1980, and ever since, the store has served fine prepared foods for takeout in Sagaponack, East Hampton. “My mother loved cooking and entertaining, and sharing that with others,” van Kempen tells Nutritious Life. “My mission is to get everybody back in the kitchen and gather around the table, sharing food, and conversation together.”
We know that produce has more flavor and nutrients when harvested at its peak ripeness, so we asked van Kempten to share one of her favorite winter recipes inspired by her new farm to table cookbook, Loaves & Fishes Farm Series Cookbook: The Milk Pail & Halsey Orchards.
(photo credit: Loaves & Fishes)
Ingredients
Directions
- To a large pot over medium heat, add black beans and cover with 4 inches of water.
- Bring to a boil, reduce the heat, and let simmer, covered, until beans are tender, about 1 hour.
- Cool to room temperature and drain.
- Preheat oven to 400 degrees.
- Toss butternut squash and 2 tablespoons of olive oil together and spread onto a sheet pan.
- Bake for 25-30 minutes, until caramelized and tender.
- Toss into a bowl and add the beans.
- Add in remaining ingredients and toss to combine.
- Serve at room temperature or chilled.
Why We Love It
Beans and squash may be the best flavor combination…ever. This hearty dish is loaded with immunity boosting and cardiovascular nutrients including—fiber, protein, carbohydrate, B vitamins, iron, magnesium and zinc. Plus, eating beans may help improve your blood cholesterol, which is a leading cause of heart disease. Plus, who doesn’t love a little dash of tabasco?
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