Mexican salad with baked butternut squash
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Inspired by a recent visit to Qdoba for lunch, we ventured into making a healthy salad with black beans, corn, salsa, onions and butternut squash which added a delicious sweetness to an otherwise spicy and tangy salad. There are no exact measurements to this recipe as the basic combination of all the used ingredients makes for a delectable salad! The best part is that you can store these prepared ingredients separately for over a week and throw them all together just before eating and it would still be fresh! Enjoy!
Mexican salad with baked butternut squash Recipe
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Published: April 6, 2012
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
Inspired by a recent visit to Qdoba for lunch, we ventured into making a healthy salad with black beans, corn, salsa, onions and …
Ingredients
- 1 cup butternut squash cubed
- 1 onion
- 2 garlic cloves finely chopped
- 1 cup black beans soaked overnight or can
- 1 cup corn
- 1 lettuce head chopped
- 1 cup salsa
- 4 tablespoons Mexican spice blend
- 1 cup non-fat yogurt or sour cream (optional)
- 1 cup cheddar cheese grated
Instructions
- Cube the butternut squash, toss it in olive oil along with salt and pepper
- Place it in a baking sheet and bake for 30 minutes at 380 F degrees and set aside
- Slice the onions in length and caramelize them by slowly cooking them in a little olive oil until they are richly browned and set aside. Also add thinly chopped garlic or use garlic powder
- Saute black beans and corn in a teaspoon of olive oil with salt and Mexican spices. Make sure that the spice gets nicely cooked as well by adding it soon after the beans and corn
- Chop a lettuce head and set aside
- Break an egg and cook it well using an egg ring (optional) with salt and pepper to taste
- Toss all of the above together and top it with the fried egg, salsa, cheddar cheese and yogurt (or sour cream)
cool! what’s in the mexican spice blend and where do i get it / how do i make it?