Friday, December 30, 2011
Butternut Squash and Black Bean Salad
1 small butternut squash, cubed and roasted
1 15 oz. can black beans, drained and rinsed
3 Tablespoons balsamic vinegar
2 Tablespoons dijon mustard
2 Tablespoons olive oil
1 Tablespoon maple syrup (I use sugar free)
Peel and cube squash. Roast in the oven on 325 degrees for about 20 minutes. Let cool. Whisk together vinegar, mustard, olive oil, and maple syrup. Set aside. When squash is cooled, toss with rinsed black beans and a hand full of chopped cilantro. Pour dressing over top and stir well. Best if chilled before eating.
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