Tropical Fruit Bean Salad

Tropical Bean Salad is an incredibly versatile and delicious recipe. Perfect as a light lunch, served over chicken or fish like a salsa, or with chips as a quick appetizer for last minute company! The sweetness of the pineapple and papaya brings out the creaminess of the beans and the mint adds a fresh herbal note.


Ingredients
2
cups
cooked beans, drained and rinsed, such as kidney beans or black eyed peas
1/2
cup
fresh chopped pineapple
1/2
cup
fresh chopped papaya
2
green onions, halved lengthwise, thinly sliced
2
to 3 radishes, thinly sliced
2
limes, juiced
1
tablespoon
Olive Oil
1
teaspoon
honey
2
tablespoons
fresh mint, minced
*
kosher salt and freshly ground black pepper, to taste
Directions
In a medium bowl, combine the beans, pineapple, papaya, scallion and radishes; mix well.
In a jar (or small bowl with a whisk), add the lime juice, olive oil, honey and salt and pepper to taste. Shake well.
Pour the dressing over the salad, add the mint, and toss everything together. If you can let this sit, it just gets better!

The base number of servings for this recipe is 6
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