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Black Bean Pineapple Salad Recipe
Black Bean Pineapple Salad Recipe photo by Taste of Home

Black Bean Pineapple Salad Recipe

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“I created this when I had little left in the fridge and needed something healthy and fast. The black beans and pineapple go well together and it's so easy to make!” Julie Muccillo - Chicago, Illinois
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 6 cups fresh baby spinach
  • 1 can (15-1/2 ounces) unsweetened pineapple chunks, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup each chopped sweet red and orange peppers
  • 1/2 cup crumbled feta cheese
  • 1/4 cup prepared balsamic vinaigrette

Nutritional Facts

2/3 cup equals 149 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 338 mg sodium, 23 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.

Directions

  1. In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Black Bean Pineapple Salad in Simple & Delicious November/December 2008, p66

Nutritional Facts

2/3 cup equals 149 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 338 mg sodium, 23 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.

Reviews for Black Bean Pineapple Salad

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   (2)
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MY REVIEW
Reviewed Sep. 10, 2010

This salad was so tasty. Not too sweet and not too tart. I used pineapple tidbits instead of the chuncks and it worked well. When I make this again, I'm going to use a little romaine lettuce with the spinach to see how that works. I used my salad spinner to get as much liquid as I could and it kept the salad fresh for an extra day for leftovers.

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