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 salads (vegan) ready in about 25 minutes blends black beans cooked, toasted pumpkin seeds (pepitas), medium red bell pepper diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mayan Black Bean and Pumpkin Seed Salad with Citrus Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
