Fall Bean Salad
This salad combines all the goodness of the fall harvest. I like to use different types of beans for a full color effect, but any variety will do. Chayote and delicata squashes can be easily found at most supermarkets.
Ingredients
DRESSING:
- 1 small ancho chile
- 1 tablespoon honey
- ¼ cup lime juice
- 1 tablespoon Dijon mustard
- ½ cup olive oil
- Salt
SALAD:
- 2 tablespoons olive oil
- 1 chayote squash, seeded, cut into fine dice
- 1 small delicata squash, cut into dice
- 2 cups cooked beans, drained
- 1 radish, thinly sliced
- ½ red bell pepper, finely diced
- ½ orange bell pepper, finely diced
- ½ cup cherry tomatoes, cut into quarters
- ¼ cup cilantro, cut into fine strips
- 1 tablespoon chopped pumpkin seeds
- Salt
Instructions
DRESSING:
- Seed, devein and lightly toast chile on a griddle. Chop finely; measure 2 tablespoons and reserve the rest for another use.
- Combine the chopped chile with remaining ingredients; season.
SALAD:
- Sauté the chayote and delicata squash with the olive oil in a pan over medium heat until barely cooked; season with salt.
- Combine in a bowl with the remaining ingredients and allow to marinate for 10 minutes before serving.