Name: Chipotle-Spiked Winter Squash and Black Bean Salad
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch dice; 3 tablespoons balsamic vinegar; 1 1/2 tablespoons Dijon mustard; 1 tablespoon pure maple syrup; 1 chipotle chile in adobo sauce—drained, seeded and minced; 2 tablespoons olive oil; Salt and freshly ground pepper; 1 bunch of watercress, tough stems removed (5 ounces); One 15-ounce can black beans, rinsed and drained; 3 scallions, thinly sliced

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Food & Wine Member

11/10/2021

I was looking for a recipe to use up some black bean noodles I had left from the 2020 stockpile, and a squash I ended up not using in a recent pinto bean chile. I must say I was suspicious of the mustard+chipotle combo, but it totally works! I'm more than pleasantly surprised. If you love cilantro, be sure to add in a chopped handful to bring it all together.

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Chipotle-Spiked Winter Squash and Black Bean Salad

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