This tropical bean salad will bring a little sunshine to your day. With kiwi and pineapple for a burst of flavor, broccoli slaw and black beans are the base of a healthy lunch or side dish. Add coconut flakes on top for an extra special crunch!
Tropical Bean Salad
I was brainstorming some prep-day salads to make for our family this month and this salad came to mind. It’s funny I can barely remember what I did last month, but I have so many good food memories! This salad embodies the early days of KERF when I was throwing together unique flavor combinations in a quest for real food made fun.
How to assemble
There is minimal chopping – green pepper, kiwi, and pineapple. You can use fresh or canned pineapple, and tidbits would make this even easier. I do eat the fur of kiwi, but I peeled it for this salad : ) Drain black beans. And using pre-bagged broccoli slaw makes this salad come together so quickly. Also: it will hold up in your fridge for a few days!
Simple White Balsamic Dressing
The dressing is a simple white balsamic. I love white balsamic compared to dark for its milder taste. You can put this dressing on pretty much anything since the flavors are neutral! Add some fresh garlic if you are a garlic lover.
Tropical Bean Salad Topping Ideas
Toss it all together and serve! This salad would be awesome with grilled shrimp or fish. Chicken and tofu work too. I love some of these coconut chips on top for crunch! Also consider tossing in some avocado, toasted almonds, mango, or pumpkin seeds.
Tropical Bean Salad
Ingredients
- 1 can black beans drained and rinsed
- 1.5 cups pineapple chunks Fresh or canned
- 1 kiwi peeled and diced
- 1/2 bag broccoli slaw
- 1/2 a green pepper diced
- Pinch Red pepper flakes
- Pinch salt
- 4 tbsp coconut flakes Optional
- 1/4 - 1/3 cup white balsamic dressing (see separate recipe)
Instructions
- Prep ingredients and toss together in a large bowl.
- Prepare dressing and toss 1/4 to 1/3 a cup in salad.
- Garnish with coconut.
White Balsamic Dressing
Ingredients
- 1/3 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- Big pinch salt
- 3 grinds black pepper
- 1 pinch garlic powder or 1 clove fresh garlic, minced
Instructions
- Combine all ingredients in a blender and whirl!
Notes
Charmaine Ng | Architecture & Lifestyle Blog says
This sounds delicious! Wish the weather would hurry up and get warmer so I can finally start having more salads! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Carolyn B Stone says
Kath: Do you know how many calories per serving this makes. Looks amazing!
Kath Younger says
The old recipe page said about 350 so I’d guess 300-400 range.
Eliza says
It’s 465 calories if you run it through myfitness pal, with the salad for four servings and using a half recipe of the dressing, which is supposed to be enough for two salad.
Mary K Livesay says
Happy Valentine’s Day! What a creative recipe although my household doesn’t approve of pineapple in savory dishes!
Kath Younger says
LOL. You won’t like what I have coming on Monday then!! (Actually it’s not a savory dish so much so you might..!)
Danielle Martin says
Love the idea of mixing in those bright fruit flavors. This salad looks like it has loads of antioxidants 🙂
Leah says
This looks delicious! Sadly I haven’t seen kiwis in stores recently. : ( Do you think jalapeño would work here for a little added heat? (Deseeded and finely diced.)
Kath Younger says
Yep! Or mango. Or red pepper.
Kathryn says
How did I miss this. Looks fantastic Kath. Thanks