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)
Gather your ingredients.
Combine all ingredients in a medium bowl, including the reserved pineapple juice.
Mix before serving.
Total Fat 0.3g
Total Carbohydrate 23.1g
Dietary Fiber 6.2g