Fall Colors Salad

From: Rochelle

I LOVED the colors in this salad. I know when something has this much color, it has GOT to be good for me! Austin and I had a little debate on whether we liked this one hot or cold, so you might need to decide that one for yourself. I think it tasted best fresh and semi-warm, right after I cooked the squash and mixed it with everything else. The dressing adds I nice complement of tastes to all of the vegetables.

Fall Colors Salad

2 C	Roasted Banana Squash, Cubed
1/2 C	Red Bell Pepper- Cubed
1 Can	Corn-drained
1 Can	Black Beans- drained

Carefully combine in a medium sized bowl.

Dressing:

Adapted from Oh She Glows- Long Weekend Grilled Salad

3 T	Olive Oil
1/4 C	Fresh Lime or Lemon Juice
2 T	Balsamic Vinegar
2 Cloves	Garlic- Minced
2 T	Cilantro
1 t	Agave nectar
1 t	Dijon Mustard
	Salt & Pepper to Taste

Place all ingredients in a small jar and shake to mix. Pour over salad and mix to coat. Can be served hot or cold.