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