Friday, October 5, 2018

Black Bean-and-Pineapple Salad

1/4 c. fresh lime juice
1 jalapeno, thinly sliced
1/4 small red onion, thinly sliced
2-1/2 c. chopped pineapple
2 15-oz. cans black beans, rinsed and drained
3/4 c. fresh cilantro, chopped
Crumbled cojita cheese, for serving

Combine lime juice, jalapeno, and red onion in a bowl. Let sit, tossing occasionally, until onion begins to soften, 8-10 minutes. Add pineapple, beans, and cilantro; toss to combine. Top with cheese just before serving.

Serves 8.

Adapted from County Living magazine, Nov. 2018, p. 101.

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