Black Bean Pineapple Salad Recipe 425 Food

BLACK BEAN PINEAPPLE SALAD

Steps:

• In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

BLACK BEAN SALAD

Steps:

• Mix all ingredients in a bowl and refrigerate for 1 hour.

BLACK BEAN PINEAPPLE SALAD RECIPE - (4.2/5)

Steps:

• In a big bowl, combine the black beans, pineapple, onions, cilantro, red pointed peppers, corn and red onions; mix well. In a separate bowl, mix together pineapple juice, vinegar and lime juice. Pour over salad and toss. Add fresh ground pepper, to taste. Toss and serve.

BLACK BEAN SALAD

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

PINEAPPLE AND BLACK BEAN SALSA

Steps:

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

BLACK BEAN-PINEAPPLE SALAD

Steps:

• Combine first 8 ingredients in a large bowl.
• Combine vinegar and remaining ingredients in a small bowl; stir with a whisk.
• Drizzle vinegar mixture over pineapply mixture; toss well.
• Cover and chill.

AVOCADO, BLACK BEAN AND PINEAPPLE SALAD

Steps:

• Roast onion and garlic at 450 for 25 minutes.
• Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first.
• Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing.
• Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice.
• Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.
• The sauce is just amazing and could be used with other things.
• Go ahead and roast more onion than you need. It is always handy to have in the fridge.
• Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.

PINEAPPLE AND BLACK BEAN SALAD

Steps:

• Combine all ingredients in medium bowl.
• Mix well.
• Chill.
• Mix again before serving, and enjoy!

PINEAPPLE CHICKEN W. BLACK BEAN AVOCADO SALAD

Steps:

• Cook the chicken- I prefer to broil.
• Approximately 10 minutes per side.
• Remove chicken and set aside.
• In small bowl combine black beans, diced tomatoes, onion and avocado slices,Add a little olive oil then mix.
• Top chicken breasts with one pineapple ring, then a slice of provolone, then shredded cheddar top with scallions.
• Broil 5 minutes until cheeses are bubbly.
• Serve with the Bean and Avocado Salad.