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Bean and Pineapple Salad


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  • 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


Servings 6


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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