Island bean salad

Island bean salad

Kath Eats Real Food
  • Prep:
  • Cook Time:
  • Total:
  • Serving: 2

Delicious variations or additions: avocado, toasted almonds, sunflower seeds, mango (or any tropical fruit), orange juice, shredded carrots instead of broccoli slaw, scoop of cottage cheese or crackers.


  • 1 can black beans, drained and rinsed
  • 1 can pineapple chunks in pineapple juice, drained with 2 tablespoons juice reserved
  • 1 kiwi, diced
  • 1/4 bag broccoli slaw
  • 1/2 a green pepper, diced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Juice of 1 lime
  • Pinch red pepper flakes
  • Pinch salt
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon coconut


  1. Mix together the black beans, pineapple (and juice), kiwi, broccoli and green pepper. Make a dressing by combing the mustard, vinegar, honey, lime, red pepper flakes and salt in a jar, and pour it over the salad. Garnish it with the pumpkin seeds and the coconut.

Filed Under:


Comments on "Island bean salad"