Tuesday, September 11, 2012

Black Bean Pineapple Salad

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.

 Makes 4 servings

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)

Gather your ingredients.

Combine all ingredients in a medium bowl, including the reserved pineapple juice.  
Mix well.

Chill thoroughly
 Mix before serving.

Calories 115
Total Fat 0.3g
Cholesterol 0mg
Sodium 422mg
Total Carbohydrate 23.1g
Dietary Fiber 6.2g 
Protein 4.9g

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