Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing
A vibrant salad combining hearty black beans, toasted pumpkin seeds, and fresh vegetables, tossed in a zesty citrus dressing inspired by traditional Mayan flavors. This Mexican-inspired salad recipe (vegan), ready in about 25 minutes, pairs black beans cooked, toasted pumpkin seeds (pepitas), red bell pepper diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups black beans cooked
- 1/3 cup toasted pumpkin seeds (pepitas)
- 1 medium red bell pepper diced
- 1/2 cup fresh cilantro chopped
- 1/4 cup red onion minced
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups cooked black beans, 1 medium diced red bell pepper, 1/4 cup minced red onion, and 1/2 cup chopped fresh cilantro for a colorful base.
- Step 2: In a small skillet over medium heat, toast 1/3 cup pumpkin seeds (pepitas) for 3-4 minutes until they start to pop and become fragrant, stirring frequently to avoid burning. Remove and let cool.
- Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 3 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the citrus dressing over the salad ingredients and toss gently to coat all components evenly.
- Step 5: Sprinkle the toasted pumpkin seeds over the top just before serving for a crunchy texture contrast.
Frequently asked questions
How long does Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans cooked from drying out.
Can I substitute ingredients in Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
