Having a go-to bean salad in your repertoire is a must! Bean salads are easy to put together and can be adapted with whatever vegetables, herbs and spices you have on hand. The best part? They can be made in advance and keep well in the fridge for days. We love a good bean salad for weekday lunches for this reason!
Legumes like beans, peas, chickpeas, and lentils are a staple of the Mediterranean diet. They are high in fiber and protein and low in saturated fat, making them great for heart health.
We love this fall take on a classic black eyed pea salad. Butternut squash adds fall flavor along with immune-boosting vitamins C and A. Butternut squash is also a good source of potassium, a mineral that can help reduce blood pressure.
Black Eyed Pea Salad with Butternut Squash and Goat Cheese
- 3 c cubed butternut squash
- 1-2 Tbsp olive oil
- Kosher salt and pepper to taste
- 2 c canned black eyed peas drained and rinsed
- 1 red bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1/2 Tbsp dried oregano
- 1/2 Tbsp chopped fresh parsley
- 1/2 c goat cheese crumbled
Sweet and Spicy Vinaigrette
- 3 Tbsp apple cider vinegar
- 1 Tbsp honey
- Zest and juice of 1/2 lemon
- 1/2 tsp crushed red pepper flakes
- Kosher salt and black pepper to taste
- 2 Tbsp extra-virgin olive oil
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the butternut squash in a single layer on the baking sheet. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes, stirring periodically, until the squash is brown around the edges and tender when pierced with a fork.
- In a small bowl, whisk together vinaigrette ingredients, set aside.
- Gently add the butternut squash into a large mixing bowl and add the peas, bell pepper, jalapeño pepper, oregano, parsley, salt, and pepper, and 1/2 c of the vinaigrette to taste.
- Serve over greens or as a side dish, sprinkle with the goat cheese.