Mexican Veggie & Bean Salad

As we move into the colder months I wanted to create a salad recipe that's nutritious, fulfilling and most importantly something that lines the core. 
I achieve this by roasting vegetables, rather than using raw salad, which instantly gives the body comfort. 

With the veggie list being quite extensive here of pumpkin, broccoli, capsicum, corn, red onion, coriander and olives, this dish contains a rainbow of nutrients, perfect during the flu fighting season.
(You could even add some garlic to the list too!)

The veggies & black beans (#protein) that are roasted in the oven, are lusciously dowsed in olive oil and Mexican inspired spices, smoked paprika and ground cumin.
Towards the end of bake I like to scatter over roughly chopped pecans to toast; a nut that is widely used throughout Mexican cuisine.  
The finishing touches of the dish include olives, coriander and lime juice to spruse everything up, making it a taste sensation. 

Enjoy!
​
Love Alex, Ballerina Bites. Xx​
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!

Ingredients
1 medium butternut pumpkin, skin removed & chopped into 1cm cubes
1 medium head of broccoli, chopped into small florets
1 red capsicum, chopped into strips
1 small red onion, skin removed and chopped into 1/4's 
1x 400g can of black beans, drained & raised
1 medium sized can of sweetcorn, drained & rinsed 
2 tsp smoked paprika
2 tsp ground cumin
S & P to taste
Olive oil
1/3- 1/2 cup raw pecans, roughly chopped
 ​85g (1 cup) black olives, sliced
​A large handful of coriander, roughly chopped
Wedges of lime, to serve

Additional Serving Suggestions
Chilli Flakes
​Nutritional Yeast
Avocado
Coconut Yoghurt

Method
Preheat oven to 180°C and line a large tray with baking paper.

Scatter pumpkin, broccoli, black beans, sweetcorn, capsicum and red onion (separating layers) over the tray.
Evenly dust with the ground spices, a generous drizzle of olive oil and season well with salt & pepper.
Using your hands mix the ingredients so everything is nicely coated in the olive and spice mix. 

Bake in the oven for 1- 1.5h's, giving a toss with a spoon throughout. 
In the last 5 mins of cooking scattered over pecans to bake.
Once roasted, remove tray from the oven and top with sliced olives and coriander. 

Serve with a wedge of lime and if you wish any additional serving suggestions,

Salad can be served hot or cold.

Serves 4-5

Note* 
​Allow leftover's to cool before storing in the fridge for up to 3 days.
Alternatively salad can be stored in the freezer for a further few months.