No votes yet
Active time
15 minutes
8 Servings

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


Ground black pepper

  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. 

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


Calories: 90
Fat: 2g
Saturated Fat: 0g
Sodium: 5mg
Carbohydrates: 12g
Fiber: 3g
Protein: 5g

Yield: 8 Servings

Review this Recipe