I eat lots of bean salads and they are my staple packed lunch for work. As any regular reader will know I am a huge fan of both beans and butternut squash, this recipe seemed the perfect dish for June’s No Croutons Required event hosted by Food and Spice and Tinned Tomatoes. Here I slowly roasted BNS with rosemary and mixed beans with finely chopped spring onions to give a flavour packed satisfying summer bean salad. Its best with the BNS served still warm.
Black Eyed Beans
Pinto BeansWhen making my lunch I simply put about 4oz (100g) of frozen beans into a tupperware pot and top with dressing and salads, the frozen beans will slowly defrost and keep my salad cool until it is time to eat it.
Mixed Bean and Roasted Butternut Squash Salad (for 2)
½ small butternut squash
8oz mixed beans (see above)
2 spring onions finely chopped
Handful baby spinach leaves
Handful rocket leaves
Alfalfa (or other seed) sprouts
Peel and chop the squash into ½ cubes, place in a roasting tray with a good glug of olive oil, a sprig of rosemary and plenty of pepper and salt. Give the tray a good shake to coat the squash and roast at GM5 for 20 to 30 mins until soft and turning golden.
Meanwhile add the spring onion to the beans and mix well.
Put the spinach and rocket into a salad bowl, add the beans and then arrange the still warm roasted BNS around the beans, top the salad with chopped cherry tomatoes and alfalfa sprouts.
I serve this with Tahini Dressing (make the dressing with the olive oil the BNS roasted in)
Remember to roast the squash seeds too for a tasty snack.