Squash and Bean Salad

By Maverick19

The amounts in the ingredient list are for a Large Salad for a get together. Cut the ingredients in half for a smaller amount.

Ingredients

• For the dressing:
• 1 lb adzuki beans (cooked overnight in a slow cooker)
• 1 lb black eyed peas, cooked to direction
• 1 butternut squash, roasted, deseeded and cubed
• 1 kabocha squash, roasted, deseeded and cubed
• 1 jar of peppadew peppers or roasted peppers, chopped well
• 1 medium red onion, diced
• 3-4 stalks of celery, sliced thin
• 3 carrots, chopped
• 1 cup of daikon, diced fine
• 1 1/2 cup of celery leaf, chopped fine
• 1 cup of italian parsley, chopped fine
• salt and fresh ground pepper, to taste
• 1/2 cup extra virgin olive oil
• 1/3 cup apple cider vinegar or more to taste
• Juice of 1-2 lemons, to taste

Preparation

Step 1

Place all salad ingredients in a large bowl and mix. Add the dressing and mix well. Refrigerate and serve as a cold salad.

Taste before serving. If you don't taste the cider vinegar enough, add a little more. The cider vinegar with the squash flavors set off this salad.