Ingredients
- 2 cups corn kernels (fresh, frozen or canned)
- 2 1/2 cups butternut squash, diced
- 2 Tbsp olive oil, divided
- 1/4 tsp salt, plus more to taste
- 3/4 tsp chili powder
- 1 cup wild rice
- 1 (15-oz) can black beans, drained and rinsed
- juice of 1 lime
- 4 oz queso fresco or feta, crumbled or diced
- pepper to taste
Steps:
1. Preheat oven to 425°F. Toss the corn kernels and butternut squash with 1 Tbsp of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25–35 minutes, until golden, tossing halfway through.
2. While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.
3. In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, lime juice, queso fresco, and pepper, along with the remaining 1 Tbsp olive oil. Taste and adjust seasoning (salt and pepper) if necessary.
4. Divide into 4 portions and serve warm or chilled.
Per serving: Calories: 470; Total Fat: 15 g; Saturated Fat: 5 g; Total Carbohydrate: 69 g; Total Sugars: 7 g (Added, 7 g); Dietary Fiber: 13 g; Protein: 20 g; Sodium: 530 mg; Potassium: 2290 mg; Calcium: 322 mg; Vitamin D: 0 mcg; Iron: 9 mg.
(Tbsp=tablespoons; tsp=teaspoon; oz=ounce(s); g=grams; mg=milligrams; mcg = micrograms.)