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Squash and Bean Salad


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

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  • 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



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.


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