Welcome to the weekend or pretty darn close to it.
I am feeling sort of bummed out today. I don’t have a particularly good reason, maybe it’s the cold, gray day or maybe it’s because today I officially retired my San Francisco jacket and bought a heavy Boston parka.
Whatever the reason, I wanted something bright and colorful for lunch. Something to remind me of sunshine and summer and San Francisco. I didn’t have the fixings for a margarita so this salad was the next best thing.
Squash, Bean and Pepper Salad (vegan, gluten-free)
1/2 kabocha squash, deseeded
1 bell pepper, diced
1 avocado, diced
1 green chili pepper, diced. I honestly can’t remember the name of the pepper I used and couldn’t find it online. I bought it at Whole Foods and it was very mild.
1 can pinto beans, drained
1/2 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 green onion
juice of one lime
salt to taste
Preheat oven to 375.
Cut kabocha squash in half, deseed and place on an oiled cookie sheet. Kabocha squash can be eaten with the skin on so if you’re substituting butternut or another type of squash you should peel and chop it before baking. Bake for 25 minutes or until you can run a knife through it.
While squash is cooking, dice peppers and avocado and add to a serving bowl.
Place pinto beans in a pot over medium heat. Add garlic salt, chili powder and cumin. Warm beans on the stove then add to peppers and avocado.
Let squash cool then chop into bite size pieces and add to the bowl.
Chop green onion over the mixture and add lime juice and salt to taste.
The lime adds a wonderful brightness to the salad and works well with the slightly sweet kabocha and crunchy peppers.
This salad would also be perfect with a margarita…and some warmer weather.
Happy weekend all, enjoy!