I tweeted that this post was going to be something baked. Something delicious and inspired by my friend, Amber, and her lovely Schoolhouse Cupcakes. I baked and baked and baked. We ate and ate and ate. I liked what I ate but it just wasn’t right. I need a do-over. So, I’m putting that recipe down for a little bit and will come back to it.
This Tropical Black Bean Salad doesn’t need a do-over. It’s a no-fail recipe. You can follow the list of ingredients and the amounts used but it’s so forgiving that an adjustment here and there will still give you a great dish.
There’s really only one word that describes it—refreshing! Make it a day in advance and it’ll still do you proud.
This recipe was one of several featured on The Daily Dietribe as part of the Adopt a Gluten-Free Blogger May Roundup. Visit Heather at Celiac Family to see what she had to say about the recipe and check out both blogs while you’re at it for some wonderful GF recipes and ideas. Many thanks to Iris and Heather for the shout out!!
Tropical Black Bean Salad
1 ripe mango
4 slices of fresh pineapple
1 crisp apple, peeled
½ red pepper
¼ red onion
¼ cup chopped cilantro
1 14 oz. can of black beans
1 whole lime
salt and pepper
Prepare all the fruits and vegetables for dicing—peel, pit, slice. Dice the fruits and vegetables and place them in a medium bowl.
Drain and rinse the beans and add to the bowl. Add the chopped cilantro, juice from the lime, salt and pepper.