Yucatan Bean and Pumpkin Seed Appetizer

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.
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:

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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

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Diet:

Latin American Heritage DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Side dishes

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating: