Chipotle-Spiked Winter Squash and Black Bean Salad
Yield
6 Servings
Prep time
30 mins
Courses
Side dishes | Salads | Vegetables
Special Diets
Vegan
Food Allergies
Dairy-free
Source

Adapted from www.foodandwine.com.

Ingredients

1 1⁄2 lbbutternut squash (peeled, cut into 1/2-inch dice)
3 Tbalsamic vinegar
1 1⁄2 TDijon mustard
1 Tmaple syrup
1 chipotle chile in adobo sauce (drained, seeded, and minced)
2 Tolive oil
  salt
  pepper
1 bnwatercress (washed, dried, tough stems removed)
15 ozblack beans (canned, rinsed and drained)
3 scallion (thinly sliced, white and green parts)

Instructions

Set the cubed squash in a steamer insert and set over a pot of boiling water. Cover and steam until tender, 8-10 minutes. Set aside to cool. 

In a small bowl, whisk together the vinegar, mustard, maple syrup, and chipotle chile, and a pinch of salt and pepper. While whisking, drizzle in the olive oil, and whisk until emulsified. 

In a large bowl, combine the watercress, black beans, and scallions. Fold in the butternut squash, and add the dressing. Toss gently to coat. Taste, and adjust the seasoning if needed. Serve.

Adapted from www.foodandwine.com.