You Might Enjoy...

Bacon Wrapped Turkey Spiedini

Day After Thanksgiving Salad & Cranberry Vinaigrette

Maple Marshmallow Creme Filled Whoopie Pies

Check out 30 Days to Easy GF Living!


Gluten Free Global Community


Proud member of FoodBlogs


Tropical Black Bean Salad

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

1 jalapeno

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.

Toss. Enjoy.


« Community Supported Agriculture | Main | Spiced Up Chocolate Cupcakes »

Reader Comments (3)

I've been making a mango-pineapple salsa lately that I really like. This looks even better! I love the addition of the black beans. I'll be trying this one next time.

This looks great. I'm planning on making it for a potluck concert event. How many would you say it serves? Thanks!

Jun 15, 2010 | Unregistered Commenter~M

M - It should yield about 5 cups so maybe 10 or so 1/2 cup servings. I brought it to a picnic just this weekend and used the recipe as stated with the exception that I used the entire red pepper and added an extra apple & jalapeno because I had them on hand.

Jun 15, 2010 | Registered CommenterNancy Kohler
Editor Permission Required
You must have editing permission for this entry in order to post comments.