Tag Archives: Black Beans

Southwestern Black Bean and Pineapple Salad with Cumin-Lime Vinaigrette

What to do with a can of blacks beans and some fresh pineapple?  Why, make a southwestern inspired meal beginning with a delicious black bean and pineapple salad!

This salad complements beautifully with the rest of my southwestern inspired meal which consists of my previously posted southwestern dry-rubbed grilled pork chops (nice and thick and juicy, of course) and mashed turnips with green chiles and goat cheese.  Absolutely delicious, and a meal I repeat often!

Southwestern Black Bean and Fresh Pineapple Salad with Cumin Lime Vinaigrette
Southwestern Black Bean and Fresh Pineapple Salad with Cumin-Lime Vinaigrette

Ingredients for the Black Bean & Fresh Pineapple Salad:

  • 1 15-oz can black beans (frijoles negros), drained and rinsed
  • 1/2 C pineapple, fresh, cut into chunks
  • 2 medium tomatoes, seeded, cored, and cut into chunks
  • 1/4 C red onion, diced (soaked in cold water, rinsed and dried – see *note below)
  • 1 jalapeno pepper, seeded, deveined and diced
  • 2 tbs fresh (or 1 tsp dried) cilantro
Ingredients for the Cumin-Lime Vinaigrette:
  • 1 lime, juice of
  • 1 tbs honey
  • 1 tbs dijon mustard
  • 2 tbs sherry vinegar
  • 1 tsp cumin, dried
  • 1/2 tsp black pepper, grated
  • 6 tbs canola oil

To Prepare the Southwestern Black Bean & Fresh Pineapple Salad
In a medium bowl mix together the black beans, pineapple, tomato, red onion, jalapeno pepper, and cilantro.  Set aside while preparing the cumin-lime vinaigrette.

*Note:  When I use raw red onion I prefer to soak the onion in cold water for a few minutes (changing the water a couple of times) and then blotting them dry with a paper towel or a clean dish cloth.  I find that this helps mute their strong taste which can sometimes overpower other ingredients in the dish.

To Prepare the Cumin-Lime Vinaigrette
In a small bowl mix together the lime juice, honey, dijon mustard, sherry vinegar, cumin, and black pepper until well blended. Slowly drizzle in the canola oil…whisking briskly until thoroughly combined. Add the vinaigrette to the prepared black bean and fresh pineapple salad, stirring gently until combined. Refrigerate for at least one hour to allow the flavors to blend and the salad to chill.

Nutrional Information:
Total Servings – 8 (approximately 1/2 cup per serving).
Per Serving – 110 calories, 20 g carbohydrates, 15 g fat (only 1 g saturated), and 5 g protein.

This salad is very nutritious – low in calories, carbohydrates, and saturated fat, while being high in protein and a wide variety of vitamins and minerals.  Definitely a heart-healthy choice!

I hope you enjoy this southwestern inspired salad as much as I do… and do have the southwestern dry-rubbed pork chops to go with it.  Until next time my friends, be blessed in all you do and may the Gods of Good Food and Cooking smile down upon you!