Pumpkin Everything

It's August, folks.  And I'm already beginning to see pictures about pumpkin spice everything.  In our hometown, heat advisories are in effect right now.  And here in the Solomon Islands, the humidity is always sky high.  NO thoughts of autumn or cooler temps or pumpkin are pinging around in my brain.  However, pumpkins and other gourds are always plentiful and inexpensive in this country.

So this colorful, delicious, and COLD salad graced our lunch table.  Perfect for that summer weather that will continue for several more months in the American deep South.

Black Bean and Roasted Pumpkin Salad

Serves four

Ingredients:

2 cups cubed pumpkin

1/4 cup olive oil

1 clove garlic, sliced

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

1/2 cup cherry tomatoes, halved

1/2 cup sliced red onion

1/4 cup sliced cucumber (we don't have celery here, so I double the cucumber)

1/4 cup sliced celery

2 Tbsp. chopped parsley

2 Tbsp. fresh lime juice

1/2 tsp. salt

1/2 tsp. black pepper

Directions:

Roast the pumpkin.  Preheat oven to 400 degrees Fahrenheit.  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 softented, 20 minutes. Remove and cool.

Prepare the salad.  Combine black beans, tomatoes, onion, cucumber, celery, and parsley in a large bowl.  Add remaining 2 tablespoons oi., lime juice, salt, and pepper; toss to coat.  Add cooled pumpkin, toss gently, and serve.