Pineapple Jerk Black Bean Salad

Name: Pineapple Jerk Black Bean Salad
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 can (15-oz each) black bean; 2 whole bell pepper seeded and diced; 1/2 medium red onion finely diced; 1 1/2 cup pineapple finely diced; 1 handful cilantro chopped; 1/3 cup extra-virgin olive oil; 2 tbsp red wine vinegar; 2 tbsp lime juice; 2 tsp brown sugar; 1 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp allspice; 1/2 tsp cayenne pepper; 1/8 tsp nutmeg; 1/8 tsp cinnamon; kosher salt; black pepper

Serves 6

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Pineapple Jerk Black Bean Salad

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Serves 6

Directions

1Combine black beans, bell peppers, red onion, pineapple, and cilantro in a large bowl.
2Combine olive oil, red wine vinegar, lime juice, brown sugar, thyme, allspice, cayenne pepper, nutmeg, cinnamon, and pinches of salt and pepper in a small jar and shake to combine.
3Pour dressing over the salad and toss to combine.

Ingredients

2 can (15-oz each) black bean
2 whole bell pepper, seeded and diced
1/2 medium red onion, finely diced
1 1/2 cup pineapple, finely diced
1 handful cilantro, chopped
1/3 cup extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp lime juice
2 tsp brown sugar
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp allspice
1/2 tsp cayenne pepper (optional)
1/8 tsp nutmeg
1/8 tsp cinnamon
kosher salt (optional)
black pepper (optional)

Equipment

large bowlsmall jar

Tips

Store in an airtight container in the fridge for 3-4 days.
Cayenne pepper can be adjusted to taste.

Pineapple Jerk Black Bean Salad

Pineapple Jerk Black Bean Salad

Directions

Ingredients

Equipment

Tips

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