Mexican Roasted Pumpkin and Black Bean Salad Recipe
A warm salad with roasted pumpkin, black beans, red onion, and cilantro, drizzled with a lime-honey dressing. This dish combines the sweetness of pumpkin with the slightly earthy beans and fresh citrus notes, a bit like an autumn version of a Mexican corn salad. Perfect for dinner on a cooler day or as a side to roasted meat.
This salad combines roasted pumpkin, black beans, and a bright lime-honey dressing, creating a balance of sweetness, earthiness, and freshness. It is filling enough to serve as a main dish, yet light and colorful, making it a great seasonal alternative to classic Mexican-style salads.
Chef's tips
Roast the pumpkin long enough for the edges to caramelize slightly – this deepens the flavor and makes the salad more aromatic. Do not skip rinsing the canned beans; it removes excess starch and improves both taste and texture. Add the cilantro and dressing just before serving so the herbs stay fresh and vibrant.
How to serve
Serve in a wide bowl so the colorful ingredients are visible. Top with extra fresh cilantro and a wedge of lime on the side. For more crunch, sprinkle with toasted pumpkin seeds or crushed tortilla chips just before serving.
Ingredients
- pumpkin - 700 g
- black beans - 240 g
- onion red - 1 piece
- cilantro fresh, chopped - 3 tablespoons
- oil neutral, e.g. rapeseed or sunflower - 3 tablespoons
- cumin ground - 0.5 teaspoons
- smoked paprika ground - 0.5 teaspoons
- lime - 2 pieces
- honey liquid - 1.5 tablespoons
- garlic - 1 clove
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the pumpkin in half and remove the seeds. If you are using butternut squash, peel it; Hokkaido pumpkin does not need peeling. Cut the flesh into cubes about 2 cm on each side.
- In a bowl, toss the pumpkin with 2 tablespoons of oil, cumin, smoked paprika, a pinch of salt, and pepper. Spread in an even layer on the baking tray.
- Roast the pumpkin for 25–30 minutes, until soft in the center and lightly browned on the edges. Halfway through roasting, stir the pieces with a spatula.
- Drain the beans in a sieve, rinse under cold water, and leave to drain.
- Peel the onion and slice into thin wedges. Chop the cilantro.
- Make the dressing: squeeze the lime juice into a small bowl, add 1 tablespoon of oil, honey, finely chopped or pressed garlic, a pinch of salt, and pepper. Whisk with a fork for about 30 seconds until the dressing comes together slightly.
- Transfer the roasted pumpkin to a large bowl. Add the beans and onion and gently toss.
- Pour the lime-honey dressing over everything, add the chopped cilantro, and gently toss again. Taste and, if needed, season with extra salt or lime juice.
- Serve the salad slightly warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać w mikrofalówce lub zjeść na zimno – smaki się przegryzają i następnego dnia jest jeszcze lepsza.
