Black Beans, Bell Pepper and Pineapple Salad with Parsley Dressing
A refreshing pineapple salad combined with a parsley dressing to compliment and brighten up this wonderful fruit.
Servings: 2
Calories: 335kcal
Ingredients
For the dressing
- 1 cup fresh parsley
- 1/2 lime or lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
- 1 clove garlic
- 1/2 tsp mustard
- 1/2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1-2 tbsp water
- sea salt to taste
- black pepper to taste
For the salad
- 3/4 cup cooked or canned black beans (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1 cup pineapple chopped
- 1/2 spring onion (scallion) finely chopped
- 3/4 cup bell pepper (capsicum, any color) finely chopped
- 3 cups salad greens of your choice
- 2 tbsp pumpkin or sunflower seeds (optional)
Instructions
- Combine all dressing ingredients in a small blender or food processor. Process until smooth, add water if needed.
- Combine all salad ingredients in a large bowl. Toss to combine. Drizzle with dressing and top with sunflower seeds, or other nuts or seeds of your choice.
Notes
Take-along tip: store salad greens on top and keep dressing in a separate container.
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