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
- 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.