Name: Winter White Bean Salad
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes; 4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed; 1 medium red onion, peeled and diced small; Salt and freshly ground black pepper to taste; 1 batch Spicy Cilantro Pesto

Prep-time: 15 minutes / Cook Time: 15 minutes
Serves 4
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You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes.

From Forks Over Knives–The Cookbook

Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App.

By Del Sroufe, Oct 1, 2012

Ingredients

1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
1 medium red onion, peeled and diced small
Salt and freshly ground black pepper to taste
1 batch Spicy Cilantro Pesto

Instructions

Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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