Bean and Pineapple Salad
By irvingd
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Ingredients
- 2- 398ml can white or kidney beans drained and rinsed
- 2 stalks celery and green onions, sliced thinly
- 1 red pepper chopped
- 1 -398ml can pineapple chunks drained, reserve juice
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup cider vinegar
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1/4 tsp each salt and pepper
- 1 tsp cumin
- 1 tsp honey
Details
Servings 6
Preparation
Step 1
Place veggies, pineapple chunks and cilantro into a large plastic container
In a small bowl whisk the dressing ingredients. Pour over the mixture, seal and shake to cover all ingredients.
Keep in refrigerator for at least 4 hours or overnight and shake or stir occasionally to distribute flavours
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