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Pineapple-Black Bean Salad

Pineapple-Black Bean Salad


1/2 fresh pineapple, cut in 1/2” chunks (about 2 cups)

1 16-ounce can black beans, drained and rinsed

2 cups cooked, chilled barley

1/4 cup rice vinegar, or to taste

1/2 cup chopped cilantro

1 tablespoon hot red pepper relish, or to taste

Combine all ingredients and chill.

4-6 servings

Latin Quinoa Salad

2 cups cooked quinoa

1 cucumber, seeded and chopped

1 cup frozen corn

1 cup frozen peas

1 red bell pepper, chopped

1-2 jalapeno peppers, seeded and minced, to taste

1/4 cup chopped cilantro or Italian parsley

juice of 2 limes

Freshly ground black pepper, to taste

Combine all ingredients and chill.

4-6 servings

Black Bean-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed

2 cups cooked wild rice

1 14-ounce can artichoke hearts, drained and quartered

1/2 cup roasted red peppers or pimentoes, cut in 1/2” pieces

1/2 cup chopped red onion

1/2 cup chopped cilantro or flat parsley

1 teaspoon chile powder

pinch cayenne, to taste

1/4 cup fat free Italian dressing, or enough to moisten

Combine all ingredients and chill.

4-6 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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