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Home > Yucatan Bean and Pumpkin Seed Appetizer

  1. Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, for 3 minutes, or until lightly browned. Transfer to a bowl to cool. Coarsely chop in a food processor or with a sharp knife.
  2. In a medium serving bowl, combine the pumpkin seeds, beans, tomatoes, onions, cilantro, and lime juice. Season with salt and pepper. Toss to combine. Season with more salt and lime juice, if desired. 
Banner Image: 
YucatanBeanPumpkinSeed450px.png
Teaser Image: 
YucatanBeanPumpkinSeed450px.png
Ingredients: 

¼ cup hulled pumpkin seeds (pepitas)

1 can (15 ½ ounces) white beans, rinsed and drained

1 tomato, finely chopped

⅓ cup white, yellow, or red onion, finely chopped

⅓ cup finely chopped cilantro

3-4 tablespoons lime juice

Salt

Ground black pepper

Active time: 
15 minutes
Yield: 
8 Servings
Nutrition: 
Calories: 90, Fat: 2g, Saturated Fat: 0g, Sodium: 5mg, Carbohydrates: 12g, Fiber: 3g, Protein: 5g
Author: 

Adapted from Healthy Latin Cooking [1] by Steven Raichlen. Oldways photo. Media: contact us [2] for permission to reprint and for a hi-res image

Show on WGC.org?: 
Diet: 
Latin American Heritage DietVegetarian & Vegan Diet
Recipe tags: 
Quick & Easy
Course: 
Side dishes
Meal: 
Lunch
Dietary choice: 
Vegetarian Vegan Gluten-free
Rating: 
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Source URL: https://oldwayspt.org/recipes/yucatan-bean-and-pumpkin-seed-appetizer

Links
[1] https://oldwayspt.org/shop/oldways-bookstore/healthy-latin-cooking
[2] mailto:media@oldwayspt.org