Combining the salty olives with the fragrant cilantro makes a dressing very well suited to the robust flavors found in field salad mixes. It is also a good marinade for fish such as tuna. Never let fish marinate longer than 30 minutes, refrigerated, because the fish starts to become mushy.

1 14 1/2 oz can black beans (drained)
1 14 1/2 oz can pumpkin puree
1 cup unsweetened coconut milk
1 cup vegetable broth
1 tsp. ground cumin
1/4 tsp. cinnamon
2 1/2 tsp. fresh lime juice
1/2 tsp. grated lemon peel
4 1/2 tbsp. fresh cilantro chopped
2 large onions
3 tbsp. olive oil
1/4 tsp. salt

Peel and chop onions. In a large saucepan heat olive oil over medium to low heat. Add onions. Cover and stir occasionally until caramelized and golden brown, about 20 minutes. Add cinnamon, cumin, salt, and 3 Tbs. cilantro and stir for 1 minute. Then add beans, pumpkin puree, coconut milk, and vegetable broth and bring to boil. Reduce heat and simmer for 5-10 minutes. Add lime juice and lemon peel, fill bowls and garnish with remaining cilantro. 

Serves 4.

 

 

 

 

 

 

 

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