Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan}
Prep time: 
Total time: 
Yield: 4 servings
 
Vegan Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips is a delicious balance of sweet and savory flavors!
Ingredients
  • 2 cups (15 oz/425 g) chopped fresh pineapple
  • 1 (15 oz/425 g) can no-salt-added black beans, rinsed and drained
  • ½ small red onion, chopped
  • ½ cup chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons pomegranate arils
  • 2 tablespoons toasted coconut chips (look for the kind without sugar added)
Instructions
  1. Stir together the pineapple, black beans, red onion, parsley, oil, vinegar, salt, and pepper in a large bowl. Transfer to a serving bowl and sprinkle on the pomegranate arils and coconut chips. Serve, or store refrigerated for up to 4 days.
Notes
To Make Ahead: Make this salad up to 4 days ahead (store it covered in the fridge), and wait to add the coconut chips until right before serving.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pineapple-black-bean-salad-with-pomegranate-arils-and-coconut-chips-vegan/