Did you catch Angie on Global TV this morning? She was celebrating all things pineapple, for National Pineapple Day. The versatile fruit is one of our favourites and we wanted to be sure to use it in a variety of ways, from cocktails to marinades, and in this recipe, its the perfect addition to a summer salad.
Pineapple Black Bean Salad
Ingredients
1 15-ounce can black beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
2 heads of fresh romaine, chopped
1½ cups cherry tomatoes, halved
1 cup corn kernels
1 avocado, diced
1 cup fresh pineapple, finely chopped
½ cup cilantro, minced
½ teaspoon salt, plus more to taste
¼ teaspoon pepper
For the vinaigrette:
4 tablespoons fresh lime juice
2 garlic clove, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground coriander
4 tablespoons extra-virgin olive oil
Mix in mason jar with a tight fitting lid.
In a large bowl, add black beans, chickpeas, tomatoes, edamame, corn, pineapple, and cilantro.
Stir until ingredients are mixed evenly. Stir to combine.
Toss with Romaine, generously dress with dressing & serve immediately.
