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Pineapple Black Bean and Rice Salad PDF Print E-mail
(11 votes, average 4.55 out of 5)
Sunday, 28 February 2010 13:36

Printable Recipe

1/2 of a fresh pineapple, peeled, cored and cut into chunks
1 can (15 oz.) black beans, rinsed and drained
3 cups cooked brown or white rice
1 red bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped green onions
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
Dash pepper

Combine pineapple chunks, beans, rice, bell pepper, celery and onions, in large bowl.
Stir together vinegar, oil, mustard, salt and pepper, in small bowl.
Pour dressing over salad, toss lightly to coat.

Serves 4-6

Recipe is from Dole.

This recipe linked to

The Gluten Free Homemaker


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