Pineapple-black bean potluck salad (6 servings)

For someone who tries to use local, in-season ingredients, I sure eat a hell of a lot of pineapple. Sigh.

Pineapple and black beans are not new friends on this blog. They've snuggled together in a tortilla before, smothered in a spicy, silky sauce and topped with cheese. So when I saw this Budget Bytes recipe, which features several classic flavor combinations (Pineapple and black beans! Cilantro and pineapple! Black beans and lime!), I knew I had to try it. Its contrasting sweet and acidic flavors, plus the chewy/crunchy texture combo, make it an interesting dish, and its no-need-to-heat-me attitude make it perfect for a summertime picnic. It's also yet another meal to add to my growing list of dishes to prep on Sunday and eat for lunches throughout the week!

By the way, I want to give a quick shout-out to Whisk Carolina and Stacey Sprenz for ALL they were able to teach me about food photography in one short, interactive class. I think my pictures have already improved a lot, and I'm excited to continue trying out their techniques. Thank you again!

Pineapple-black bean potluck salad - 6 servings
(NEW!! Click here for a printable PDF!)

You will need:

Vinaigrette

  • Juice of 1 lime (3-4 Tbsp)
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup (or agave, if you prefer)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • chipotle powder to taste

Salad

  • 1 1/2 cups dry bulgur wheat
  • 1/4  cup cilantro leaves
  • 1/3 cup toasted cashews
  • 15-oz can pineapple tidbits
  • 15-oz can black beans
  • one tomato (optional)

Steps:

  1. Add all the vinaigrette ingredients to a bowl or jar; whisk or shake to combine. Set aside.
  2. Cook the bulgur according to package directions. (Or read instructions here.) Allow it to cool.
  3. While it's cooling, roughly chop the cilantro leaves. Toast the cashews and chop roughly once they're cool enough. Drain the pineapple and black beans and chop the tomato, if using.
  4. Once the bulgur has cooled off, transfer it to a large serving bowl, along with the cilantro, cashews, pineapple, black beans, and optional tomato. Give the vinaigrette a final mix and pour over the salad; toss gently to combine. Serve at room temperature or chilled.

I stuck to the original recipe here, minus a few changes. First, I substituted maple syrup for the honey since the honey was the only ingredient preventing this recipe from being vegan. I also doubled the garlic powder, and I would double the cumin next time too. I added the chipotle powder for a little heat and the tomato just because I wanted to use what I had left in the fridge. I'd like to try this with another grain -- maybe farro or chewy wheat berries. I think couscous (not really a grain -- I know) would get too soggy, and quinoa's flavor might dominate the dish, but farro could be just right. I also think some sliced green onions would make a nice addition, along with chopped bell pepper (if your insides are more accommodating than mine.) Bring on the summer picnics!

The only thing that could have made this salad better was if I'd also had a spicy pineapple margarita from Calavera, my new favorite Carrboro hangout. ¡Dios mío! If you haven't tried this place yet, do yourself a favor and go. Go right now. Stop reading. Go.