Pineapple Black Bean Salad
Servings: 4
Utensils
2 qt saute pan and cover
Nutritional Facts
- Calories 582
- Proteins 24.4 g
- Fat 8.3 g
- % Fat 12.6%
- Carbohidrates 105.9 g
- Fiber 16.3 g
- Cholesterol 0 mg
- Sodium 501 mg
Ingredients
- 1 cup long grain rice
- 2 1/4 cups fat-free chicken stock
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon salt, optional
- Dash of freshly ground pepper
- 1 fresh pineapple
- 1 15-ounce can black beans, rinsed, drained
- 1 cup chopped red bell pepper
- 1/2 cup sliced celery
- 1/2 cup chopped green onions
Preparation
In sauce pan over medium heat, combine rice and chicken stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 15 minutes. Let stand, covered, 5 minutes. Fluff with fork; transfer to large bowl and chill in refrigerstor.
In small bowl, combine vinegar, oil, mustard, salt and pepper; blend well.
Meanwhile, twist crown from pineapple. Cut pineapple in half lengthwise.
Refrigerate one half for another use. Core; cut pineapple into chunks.
Fluff chilled rice with fork; add pineapple chunks, beans, bell pepper, celery and onions; toss to combine. Spoon dressing over salad; toss to coat.
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