BLACK BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI
1 cup butternut squash, peeled and cut into ½ inch cubes
1 cup broccoli, cut into small florets
15 oz can black beans, drained and rinsed
2 Tbsp raw pumpkin seeds
Ginger Vinaigrette(recipe follows)
~ Steam butternut squash and broccoli till crisp tender
~ Immediately transfer to a colander and rinse with cold water until cooled
~ Drain well and place in a bowl and add the beans
~ Pour in the dressing and toss with a fork
~ In a dry skillet over medium heat, toast pumpkin seeds until they crackle and start to pop
~ Add to salad and toss to combine
~ Let salad sit 15 minutes before serving
GINGER VINAIGRETTE
2 Tbsp rice vinegar
1 tsp brown sugar
1 Tbsp fresh lime juice
1 tsp Braggs Amino Acids
1 tsp grated fresh ginger
½ tsp salt
¼ tsp freshly ground pepper
~ Place in a small jar and shake until the salt dissolves
~ Then add:
2 Tbsp olive oil
1 Tbsp minced shallot
~ Shake vigorously to combine
