Corn, Black Bean and Pineapple Fiesta Salad

BeanCilantroSalad2

This was the perfect recipe for a sunny day! I wanted something cold but satisfying and this did the trick. Not the mention the fact that it was so incredibly easy and I am ALL about that. It keeps in the refrigerator for a few days nicely too. Would be a great dish for a cookout and next time, I am going to put it on some brown rice!

Corn and Bean Fiesta Salad

Gather:

  • 1 can of low or no sodium black beans
  • 1 can of pineapple chunks
  • 1 package of frozen corn
  • 2 teaspoons of chopped red pepper
  • 2 teaspoons of chopped green pepper
  • 1 tablespoon of chopped green onions
  • 1 tablespoon of diced purple onion
  • Handful of cilantro coarse chopped

Create:

Cook the corn as directed. Add corn to large bowl and allow to cool. Add all ingredients to the bowl and let chill in refrigerator for at least an hour before serving.

Also…did you know:

Pineapples take about 18 months to grow.

One cup of pineapple has about 135 calories and 33% of the RDA of Vitamin C. Enjoy! ~Amanda Rae

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