Pineapple Salad
Description
Perfect for everyday meals. In addition to pineapples, the dish includes bulgur, which can be substituted with wheat, couscous, rice, or other grains, as well as black beans. If you soak the beans overnight, they will cook much faster. I prepare the dressing using lime juice with added olive oil and honey. Garnish as desired and serve.
Instructions
- 1
Step 1
1. I start the preparation with the longest process: I boil the beans in water (about an hour, until they become soft). I also cook the bulgur. I put the bulgur into a saucepan, pour 200 milliliters of boiling water over it, cook for 20–25 minutes until done, then let it cool.
- 2
Step 2
2. In a small bowl, mix lime juice, olive oil, honey, crushed cumin, and garlic powder.
- 3
Step 3
3. I have canned pineapple; I take out the pieces and chop them finely. I coarsely chop the salted cashew nuts, and wash and chop the herbs.
- 4
Step 4
4. In a salad bowl, I place pineapple, black beans, nuts, and greens.
- 5
Step 5
5. Add the cooled bulgur, pour the dressing over the salad and mix, season with salt to taste.
- 6
Step 6
6. Let the finished salad sit for a few minutes in the refrigerator, then serve.