Baked Pumpkin with Black Bean Salad
4 servings
30 minutes
Baked pumpkin with black bean salad is a vibrant dish of Mexican cuisine, combining the sweet softness of pumpkin with the rich flavor of beans and the freshness of vegetables. This recipe reflects the traditions of simple yet nutritious dishes where natural ingredients reveal their flavor nuances. The baked pumpkin serves as an ideal base, while the salad of beans, corn, and greens adds a light spiciness and freshness. Avocado turned into a creamy puree with lime and cumin adds a creamy texture and slight tanginess. The dish not only delights in taste but also has high nutritional value – it is rich in fiber, proteins, and vitamins. It works well as a standalone dish or as a side to meat or fish.
1
Boil black beans.
- Black beans: 50 g
2
Cut the pumpkin in half, brush with olive oil, and bake in the oven.
- Pumpkin: 1 piece
- Olive oil: 2 tablespoons
3
Chop green onions, cilantro, cabbage, and squeeze juice from lime.
- Spring onion: 0.5 bunch
- Cilantro: 0.5 bunch
- Red cabbage: 1 glass
- Lime: 0.5 piece
4
Mash the avocado with a fork or blender and mix with lime juice, salt, pepper, and cumin.
- Avocado: 1 piece
- Lime: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
- Caraway: 0.3 teaspoon
5
Mix beans, corn, cabbage, green onions, cilantro, add salt and pepper.
- Black beans: 50 g
- Corn kernels: 1 glass
- Red cabbage: 1 glass
- Spring onion: 0.5 bunch
- Cilantro: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
6
Scoop out the cooked pumpkin slightly, then layer salad and avocado puree on top.
- Pumpkin: 1 piece
- Black beans: 50 g
- Corn kernels: 1 glass
- Red cabbage: 1 glass
- Spring onion: 0.5 bunch
- Cilantro: 0.5 bunch
- Avocado: 1 piece
