Butternut Squash, Corn, & Black Bean Salad
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Butternut Squash, Corn, and Black Bean Salad is a colorful, flavorful dish that’s perfect for fall! Inspired by the traditional Three Sisters Salad, this recipe brings together squash, corn, and beans, three crops Indigenous communities have grown together for generations.
Roasting the butternut squash and corn brings out their natural sweetness and adds delicious depth of flavor. Heinen’s Organic Black Beans add protein and a hearty texture, while a simple homemade vinaigrette with fresh parsley ties everything together. Serve this salad slightly warm or chilled as a delicious side dish for weeknight dinners, holiday gatherings, or fall entertaining. With just a handful of ingredients and minimal prep work, it’s an easy way to enjoy seasonal produce!
Why You’ll Love This Recipe
- Perfect for fall. Sweet roasted butternut squash, golden corn, and hearty black beans come together in a colorful, seasonal salad.
- Simple ingredients, big flavor. Roasting the squash and corn on the same sheet pan adds extra flavor while keeping prep and cleanup easy.
- Great for entertaining. This versatile salad can be served warm or chilled, making it a great addition to holiday menus, potlucks, or weeknight dinners.
Butternut Squash, Corn, & Black Bean Salad
Servings: 4-6
Ingredients
- 4 cups 1/2 inch (1 cm) cubed, peeled butternut squash (about 1 small)
- 2 Tbsp Heinen’s Extra Virgin Olive Oil
- 2 cups cooked or canned corn kernels
- 15 oz can Heinen’s Organic Black Beans, drained and rinsed
- 1/4 cup Heinen’s Extra Virgin Olive Oil
- 2 Tbsp white wine vinegar
- 1 tsp. Heinen’s Organic honey
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven. Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- Roast the squash and corn. In a large bowl, toss 4 cups of cubed butternut squash with 2 Tbsp. Heinen’s Extra Virgin Olive Oil. Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes. Remove from the oven, add 2 cups of corn kernels to the baking sheet and gently toss with the squash. Return to the oven and roast for an additional 10 minutes, or until the squash is fork-tender and the corn is lightly golden. Set aside to cool slightly.
- Prepare the dressing. In a large serving bowl, whisk together ¼ cup of Heinen’s Extra Virgin Olive Oil, 2 Tbsp. white wine vinegar, 1 Tsp. honey, ¼ cup chopped fresh parsley, ¼ Tsp. salt and ¼ Tsp. freshly ground black pepper until well combined.
- Assemble the salad. Add 1 can of drained and rinsed Heinen’s Organic Black Beans, the roasted butternut squash and corn to the bowl with the dressing. Gently toss until everything is evenly coated. Serve immediately or refrigerate until ready to serve.
