Very Tasty Recipe for a Bean and Pineapple Mix
As I further adapt to the Esselstyn nutrition plan, I’ve been developing a few recipes that are quick and easy to make. I like to have lots of options in the fridge and I like those options to be spicy. This chilled salad is my latest favorite. It’s colorful and makes a great impression on the table. The recipe makes about 5 large servings.
1 can of Black Beans
1 bag of frozen black eyed peas (about 12 oz, I think, got mine from Kroger)
2 cans of chunked pineapple or 2 cups of fresh pineapple
1 cup of frozen Peg Corn
1 red pepper diced
1 orange or yellow pepper diced
1 -3 green onions diced (add according to your own onion preference)
Jar of Pico de Gallo salsa from Pace
Wash and drain the black beans. Microwave the black eyed peas until tender. Microwave the corn until tender. Combine in bowl.
Wash and dice the peppers and onions. Combine with the other ingredients.
Wash the pineapple chunks and combine with the other ingredients.
Add 1/2 jar of Pace Pico de Gallo salsa. Mix well and store overnight in the fridge.
This makes a quick and easy chilled salad that can be served as a main course for lunch.