Pineapple, Black Bean and Cilantro Salad
My husband needed an international dish to take to a work potluck. I created this easy salad with pineapple, black beans, heat from a jalapeño and lots of chopped cilantro. It is great served at room temperature, tastes better as it sits and can be made ahead of time. Well, it was a hit! People were asking my husband for the recipe (like he would know) and wanted to take some home to their spouses so they can taste it. He told them to go to HomeGardenCook.com to get it and more ideas. I then made it again for my Bunco ladies and again it was a hit. It’s fresh, healthy and has a ton of flavor. I ate it as a salad and I noticed a friend eating it with tortilla chips as a salsa. It will also be a good accompaniment to a grilled piece of fish, chicken or pork. Or atop a taco or a burger…whatever and however you decide to eat it, you will love it.
Pineapple, Black Bean and Cilantro Salad
1 jalapeño minced fine or a teaspoon of freezer fresh jalapeño
1 small garlic clove pressed (apprx. 1/8 teaspoon)
3 Tablespoons fresh squeezed lime juice
½ teaspoon cumin
1-15 ounce can black beans drained and rinsed
3 cups fresh or frozen tidbit Pineapple*
1 scallion sliced very thin
1 cup coarsely chopped cilantro
Salt and pepper to taste
When mincing your jalapeño, leave the seeds in for heat or remove the seeds for less heat. Also, if you have been following my blog, use the chopped jalapeños from the freezer you prepared from your summer produce. About a teaspoon or so will do.
In a serving bowl, combine jalapeño, garlic, lime juice and cumin; whisk thoroughly. Add black beans, pineapple, scallion and cilantro; toss thoroughly. Taste and add salt and pepper according to taste. This can be made a few hours ahead of time, just keep in fridge until serving.
*someone asked where to buy frozen pineapple. Trader Joe’s sells it in their freezer section at a very reasonable price.
