Healthy and nutritious, this salad seems to be a perfect post to kick start the new year. A couple of years back, the only salad I knew were the ones with lettuce in it with some dressing like the ranch for example. Through blogging I am exploring various salads and this is one of my favorites. Black beans and pineapple pair together along with lemon juice to create a healthy bowl.
I took some shortcuts and used canned beans and pineapple, saving K from the trouble of coring a fresh pineapple. I have made a few changes to the original recipe based on what I had on hand and this salad was a super hit. The original recipe used apricot preserve along with olive oil and lemon juice for the dressing. I skipped the preserve since I did not have any and increased the quantity of lemon juice. I also used tomato instead of roasted red bell pepper. Recipe adapted from Smart Cooking the Costco Way (Costco Thanksgiving Cookbook).
2 cups cooked black beans (1 15oz can)
1 cup pineapple chunks
3/4 cup corn (cooked)
1 small tomato
2 tbsp spring onion chopped
2 tbsp cilantro chopped
2 – 3 tbsp lemon juice
1.5 tbsp olive oil
Salt to taste
Pepper to taste
Cook corn and keep aside.
Take black beans in a bowl.
Add pineapple chunks and cooked corn.
Add tomatoes and spring onions.
Add coriander leaves.
Add lemon juice.
Add olive oil.
Add salt and pepper to taste if needed. Toss it all together.
Tasty and simple salad ready. Refrigerate for a few hours before serving. We had it for dinner along with a veggie sandwich.
Sending to “New ‘U’” event at Zesty Palette.