This is the recipe that won the most recent Cooking Light Ultimate Reader Recipe Contest - Sponsor Brand ...in this case, Bush's Beans was the sponsor.
Even though I call it a salad...it is great as a salsa, too, with tortilla chips, toasted pita or veggies! It is especially good during the summer with any Latin inspired dishes. Use your imagination and feel free to make it your own...
Black Bean Pineapple Salad
Serves 8
1 can Bush’s Best black beans, drained and rinsed well
1 cup frozen corn kernels, thawed
½ whole fresh pineapple, medium dice
¼ cup cilantro, finely chopped
1 small red onion, small dice
½ red bell pepper, small dice
1 small serrano pepper, seeded, deveined and minced
½ jalapeno pepper, seeded deveined and minced
2 tbsp honey
¼ cup sherry wine vinegar
3 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Mix first 8 ingredients together in a large bowl. Set aside. In a jar with a tight-fitting lid, combine honey, vinegar and oil; replace lid and shake vigorously until an emulsion is created. Pour over salad ingredients and toss. Do not over-mix. Refrigerate and allow flavors to meld for at least an hour. Serve cool but not ice cold.
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