Winter White Bean Salad
Serves 4

  • 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into 1⁄2-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


Spicy Cilantro Pesto Ingredients
Makes about 1 cup

  • 2 cups packed cilantro
  • 1⁄4 cup hulled sunflower seeds, toasted, optional
  • 1 jalapeño pepper, coarsely chopped
  • 4 cloves garlic, peeled and chopped
  • Zest and juice of 1 lime
  • Salt to taste
  • 1⁄2 package extra firm silken tofu (about 6 ounces), drained
  • 1⁄4 cup nutritional yeast, optional
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. Spicy Cilantro Pestro Directions: Combine the cilantro, sunflower seeds (if using), jalapeño pepper, garlic, lime zest and juice, salt, tofu, and nutritional yeast (if using) in the bowl of a food processor and puree until smooth and creamy.
RECIPE
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