As
cool as the Caribbean breezes, this refreshing bean salad can be served on a bed
of lettuce or piled into a pita for a delicious sandwich.
1 1-pound
can black beans, rinsed and drained (This will yield approximately 10 ounces of
beans.)
1 8-ounce
can pineapple tidbits (packed in juice), drained
(Reserve
¼ cup of the juice.)
½ cup
finely chopped red bell pepper
½ cup
thinly sliced green onion (green and white parts)
2 teaspoons
vinegar
½ teaspoon
ground cumin
¼ teaspoon
salt
Pepper
to taste
1 jalapeno
pepper, finely chopped, seeds and inner membranes discarded (optional)
Combine
all ingredients in a medium bowl, including the reserved pineapple juice.
Mix well.
Mix well.
Chill thoroughly
Mix before serving.
Total Fat 0.3g
Cholesterol 0mg
Sodium 422mg
Total Carbohydrate 23.1g
Dietary Fiber 6.2g
Protein 4.9g
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