Bean and Pineapple Salad

By irvingd

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

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