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Pumpkin & String Bean Salad

from Nirmala's Edible Diary: A Hungry Traveler's Cookbook by Nirmala Narine
Pumpkin & String Bean Salad

2 cups peeled 1/2-inch diced pumpkin
Sea salt
1/2 lb fresh slender green beans, trimmed and cut into 1-inch pieces
3 Tbsp extra-virgin olive oil
1 tsp freshly squeezed lime juice
3 Tbsp blackstrap molasses or honey
1/8 tsp cayenne pepper
1 small shallot, sliced
1/2 cup shelled unsalted pumpkin seeds (pepitas)
Freshly ground black pepper

Serves 2

This and many other wonderful recipes may be found in Nirmala's Edible Diary: A Hungry Traveler's Cookbook
by Nirmala Narine from Chronicle Books


This is a rather unusual salad, and I like it. I had something similar on Margarita Island. That salad came with molasses; I thought it really brought out the flavor of the pumpkin, which is not very sweet. The pumpkin seeds give this healthful, protein-rich salad a nice crunch.

Place the pumpkin in a large saucepan. Add a pinch of salt and add enough cold water to cover by i inch. Bring to a boil over medium heat and cook until just tender, about 2 minutes. Remove from the heat and add the green beans. Cover and let steep for i minute more.

Transfer to a colander and drain in a sink. Immediately run under cold water for 30 seconds. Let stand to drain.

Meanwhile, in a large bowl, whisk together the olive oil, lime juice, molasses, cayenne, and shallot. Add the drained pumpkin and beans and the pumpkin seeds to bowl and lightly toss. Season with salt and pepper.

Divide the salad between 2 salad bowls or plates and sprinkle with the coconut (if using). Serve immediately.

NOTE This salad can be made ahead and refrigerated.

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