Colorful Bean Pineapple Salad
Salad
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Cook Time
1 h 20 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This colorful bean pineapple salad is an absolute must for any barbecue or relaxed lunch! The combination of kidney beans, corn, sweet pineapple and crunchy peppers makes it a refreshing and filling dish. The preparation is very simple and quick, especially with the Thermomix®. I like to let the salad sit for another one to two hours so that the flavors can fully develop. It tastes pure, as a side dish to grilled food or as a filling for tacos. A real all-rounder that is always well received!
Ingredients (6 ingredients)
-
2 can Kidney beans
-
1 can Corn
-
1 can Pineapple in pieces
-
1 piece Bell pepper red
-
1 piece Bell pepper green
-
1 Flasche Salsa Sauce
Preparation (4 steps)
Drain kidney beans, corn and pineapple
Drain the kidney beans, corn and pineapple in a sieve to remove excess liquid. This prevents the salad from becoming too watery.
Prepare bell peppers
Core, wash and cut the red and green bell peppers into bite-sized cubes. The size of the cubes should be about 1 cm.
Mix salad
Place the drained kidney beans, corn, pineapple and diced bell pepper in the mixing bowl. Add the salsa sauce to taste.
Let the salad sit
Transfer the salad from the mixing bowl to a bowl and let it sit in the refrigerator for 1-2 hours so that the flavors can mix well.
Finished cooking? Great! 🎉
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Created by
Julia Lambert
2
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Kochbücher
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