Fregola salad with black beans, corn, and red pepper
Fregola comes from Sardinia, a lightly toasted semolina pasta shaped like small pearls—essentially toasted Israeli couscous. Its nut-like flavor makes it a fun alternative to brown rice. In this Mexican-inspired main-dish salad, it provides a backdrop to savory black beans, fresh corn, and bright bell peppers.
- 1 cup fregola
- 1 red bell pepper
- 5 ounces sunburst squash
- 2 ears corn
- 1 to 2 garlic cloves
- 1 cup black beans
- 1 lime
- Fresh cilantro
- ½ teaspoon Marash chile flakes (optional)
- 2 ounces queso fresco
- 1 ounce roasted pumpkin seeds
Cook the fregola
Prep the vegetables
- Remove the ribs and seeds from the red bell pepper; cut the pepper into small pieces.
- Trim the ends from the squash; cut the squash into ½-inch wedges.
- Shuck the corn; lay the ears flat and cut the kernels from the cobs.
- Finely chop the garlic.
- Rinse the black beans.
- Zest the lime; juice half and cut the remaining half into wedges.
- Coarsely chop the cilantro.
Cook the vegetables
Calories: 730, Protein: 26 g, Fiber: 14 g, Total Fat: 25 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Sodium: 580 mg, Carbohydrates: 103 g, Added Sugar: 0 g.
Contains: Milk, Wheat