Black Bean and Roasted Pumpkin Salad

Ingredients:

• 2 cups cubed pumpkin

• ¼ cup olive oil, divided

• 1 clove garlic, sliced

• 1 (15-ounce) can black beans, drained rinsed, drained

• ½ cup cherry tomatoes, halved

• ½ cup sliced red onion 

• ¼ cup sliced cucumber

• ¼ cup sliced celery

• 2 tablespoons chopped parsley

• 2 tablespoons fresh lime juice

• ½ teaspoon salt

• ½ teaspoon black pepper

Directions:

1. Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin in 2 tablespoons olive oil with garlic and place in a glass baking dish. Drizzle 3 tablespoons water in dish and bake until softened, 20 minutes. Remove and cool.
2. Prepare the salad: Combine black beans, tomatoes, onion, cucumber, celery, and parsley in a large bowl. Add remaining 2 tablespoons oil, lime juice, salt, and pepper; toss to coat. Add cooled pumpkin, toss gently, and serve.