Ella's Pantry
Hawaiian Black Bean Salad

Hawaiian Black Bean Salad

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

4

Difficulty

Easy

Gluten-FreeVeganEgg-Free
(0)

This Hawaiian Black Bean Salad has become my go to dish whenever I need something wholesome and impressive without spending hours in the kitchen. The beauty of this recipe is that it comes together in just 45 minutes total, making it perfect for busy weeknights or casual entertaining. Black beans are packed with fiber and plant based protein, so you're getting real nutritional value with every bite. What I love most is how the sweet pineapple and crunchy macadamia nuts play off the earthy beans, while the ginger and sesame oil bring this tropical twist that makes people ask for the recipe. It's simple enough for weeknight dinner yet elegant enough to bring to a potluck.

Ella x

Ingredients

Servings:
4
  • 400 gblack beans
  • 1red onion
  • 1 gcilantro
  • 2 mLlime juice
  • 1 mLhoney
  • 1 gdiced pineapple
  • 1 gmacadamia nuts
  • 1 mLsesame oil
  • 1 gginger
  • 1 mLsoy sauce
  • 1 gsalt
  • 1 gpepper
  • 1 gfresh cilantro leaves

Detail level

Instructions

  1. 1

    Rinse the black beans and soak them in water for 8 minutes. Drain and rinse them again.

  2. 2

    In a blender or food processor, combine the cilantro, lime juice, honey, ginger, and sesame oil. Blend until smooth.

  3. 3

    In a large bowl, combine the soaked black beans, diced pineapple, macadamia nuts, salt, and pepper.

  4. 4

    Pour the cilantro-lime dressing over the black bean mixture and toss to combine.

  5. 5

    Stir in the soy sauce and adjust the seasoning as needed.

  6. 6

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

  7. 7

    Just before serving, sprinkle the fresh cilantro leaves on top of the salad.

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