Black Bean and Pineapple Salad Olé
Black Bean and Pineapple Salad Olé
3 tablespoons fresh squeezed limejuice
3 tablespoons apricot preserves
1 tablespoon light olive oil
2 15-ounce cans black beans, rinsed and drained
2 cups Gold Extra Sweet Del Monte* pineapple chunks
2 medium ears of corn, cooked and kernels cut from cobs (about 1 1/2 cups)
1/3 cup sliced roasted red bell pepper
1/3 cup diagonally sliced green onions
1/3 cup chopped fresh cilantro
1-2 teaspoons minced jalapeno pepper (optional)
To make the dressing, in a small bowl whisk together limejuice, preserves and oil.
In a large bowl, combine the remaining ingredients. Add the dressing and toss well. Chill for 2-3 hours to blend flavors before serving. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
3 tablespoons fresh squeezed limejuice
3 tablespoons apricot preserves
1 tablespoon light olive oil
2 15-ounce cans black beans, rinsed and drained
2 cups Gold Extra Sweet Del Monte* pineapple chunks
2 medium ears of corn, cooked and kernels cut from cobs (about 1 1/2 cups)
1/3 cup sliced roasted red bell pepper
1/3 cup diagonally sliced green onions
1/3 cup chopped fresh cilantro
1-2 teaspoons minced jalapeno pepper (optional)
To make the dressing, in a small bowl whisk together limejuice, preserves and oil.
In a large bowl, combine the remaining ingredients. Add the dressing and toss well. Chill for 2-3 hours to blend flavors before serving. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
Black Bean and Pineapple Salad Olé
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
