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A vegetarian salad with loads of flavor, a bit of sweetness, a little heat, very colorful and good for you. How much more do you need?

A salad served in a halved pineapple, loaded with tropical fruit, beans and roasted corn just cut off the cob. A vinigarette dressing will make your brunch, luncheon or summer evening supper delightful.


	•	2 Pineapples,  Cut in half lengthwise,  including the top leaves. (remove pineapple flesh, and
                leave the shell and set pineapple flesh and shell aside)**See Cooks Note
	•	2 large ears of yellow corn,  husks removed
	•	1 roasted red bell pepper**
	•	1 (15.5-ounce) can black beans, drained and rinsed
	•	1 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup)
	•	1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; (see
                Cooks Note)
	•	1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup)

1.   Spray the ears of corn with cooking spray and place the ears on the BBQ and roast the corn until  a
       lot of the kernels get golden brown grill marks.  When the corn has cooled,  cut the kernels off the
       cob and ready for the salad assembly.

2.   Roast the red bell pepper according to instructions**(See Cooks Notes) Remove skin,  remove seeds
      and cut the pepper into ¼ X  1½ inch strips.

3.   Add all your salad ingredients together in a large bowl,  pour on the dressing and toss.  Fill your
      pineapples,  garnish and serve.

    •	1/4 cup extra-virgin olive oil
    •       2 tablespoons rice wine vinegar
	•	1/4 cup freshly chopped cilantro leaves
	•	Kosher or fine sea salt and freshly ground black pepper

1.   Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with
      salt and pepper. 

2.   Add the beans, mango, jicama, and onion and toss gently to coat with the dressing.  

3.   Season with salt and pepper,  to taste.  Serve right away or let stand at room temperature for up to

4.  Toss to blend the salad and check the seasoning before serving.
**When you scoop out the pineapple,  leave ⅜ - ½ inch for the sides to make a sturdy bowl.  Remove the
hard center core of the pineapple and cut the rest of the inner flesh into a 1/2 inch dice.

•    If you can't find jicama, which adds a little crunch to the salad, substitute a Granny Smith apple.Take
the core out of the apple an with the skin on, dice it in a 1/2 inch dice.

•    **Instructions for  ROASTING PEPPERS

•    Garnish the top of the salad with pickled jalapeño rings,  a sprig of parsley,  or let the colorful salad
be its own garnish. 

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