Pumpkin salad

4-6 servings
Pumpkin salad
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1 tin black beans
250 g pumpkin flesh, diced
1 red onion, finely chopped
1 dl parsley, finely chopped
1 tbsp Dansukker Cane Syrup
1 tbsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp rapeseed oil
1 grated garlic clove
½ tsp black pepper
Pinch of salt

Rinse the beans. Bring the water to the boil with the salt. Add the pumpkin. Boil for 2-3 minutes, depending on the size of the pumpkin chunks. Rinse with cold water. Mix the beans, pumpkin, red onion and parsley in a bowl or in a hollowed out pumpkin. Mix the dressing ingredients together and pour over the salad. Refrigerate for a couple of hours to let the flavours develop.

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