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Home » Type » Salads » Bean Salads » Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan}

Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan}

February 15, 2016 by Faith 5 Comments

Vegan Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips is a delicious balance of sweet and savory flavors!

Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan} 1

Mike and I are currently in London, on a quick little whirlwind of a trip. Before we left when we were putting together a list of things we wanted to see, I asked Mike what he was looking forward to most. His reply: the food.

Yeah, that sounds about right.

One of the best things about traveling is getting to experience the culture through the cuisine. Although I try to keep things healthy (or at least balanced) during travel, I’ll be the first to say that deprivation doesn’t make for a happy vacation. And besides that, life is too short to not have a Cornish pasty or two in London and cheese and bread in Paris.

Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan} 2

But on the other hand, I always look forward to getting back into my routine after vacation, and that absolutely means getting back into my regular eating habits, including salad for at least one meal of the day (typically lunch)! I enjoy a big green salad as much as the next girl, but sometimes you just need to mix things up a little, and that’s where this beauty comes in.

Tangy sweet pineapple wakes up the flavor of black beans, and red onion, parsley, salt, and pepper add a savory touch to balance out the sweetness of the pomegranate arils and toasted coconut chips. And it comes together in just 10 minutes.

This dish is the perfect example of a salad that actually satisfies like a meal…and bonus, its vegan! It keeps well in the fridge for about four days so if you make it at the beginning of the week you’re all set for a week’s worth of healthy lunches (yup, I know this recipe makes four servings, not five; you’re set for Monday through Thursday because Fridays were made for lunch out, right?). You’re welcome, friends.

Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan} 3

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Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips {Vegan}
Prep time:  10 mins
Total time:  10 mins
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.
3.3.3070

Filed Under: Bean Salads, Gluten Free, Vegan Tagged: Black Beans, Coconut Chips, Fruit, Lunch, Pineapple, Pomegranate, Recipes, Salads, Vegan

Comments

  1. Kate says

    February 22, 2016 at 10:44 am

    Whoa! I love all the textures and flavors in this salad. Hope you had a great trip!

    Reply
  2. Kevin | Keviniscooking says

    February 18, 2016 at 11:47 am

    I’m a big fan of salads and they don’t always need to have lettuce green either. This is wonderful Faith.

    Reply
  3. Bethany @ athletic avocado says

    February 17, 2016 at 1:02 pm

    Thats a mighty fine salad you got there! All the flavors look incredible together!

    Reply
  4. Marissa says

    February 15, 2016 at 1:34 pm

    What a gorgeous bowl of goodness…I’ve been loving your London pics, my sweet friend. Hope you’re having a wonderful time.

    Reply

Trackbacks

  1. 12 Beautiful Vegan Black Bean Recipes » Vegan Food Lover says:
    February 19, 2016 at 7:44 pm

    […] Get the recipe here. […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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