A refreshing twist on traditional salad, this vibrant Insalata di Ananas e Fagioli bursts with tropical flavors sure to uplift your evening meal!

1

Begin by preparing the pineapple. Cut the pineapple into bite-sized chunks and set aside.

2

Open the can of beans, rinse them under cold water, and drain well.

3

Chop the bell pepper and red onion into small pieces, adding them to a large mixing bowl.

4

Add the pineapple and beans to the bowl with the chopped vegetables.

5

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a simple dressing.

6

Pour the dressing over the salad and toss everything gently to combine, ensuring all ingredients are coated.

7

Chop the cilantro and sprinkle it over the salad as a fresh garnish.

8

Let the salad sit for about 10 minutes for the flavors to mingle.

9

Serve chilled or at room temperature.

4 servings

• Add diced avocado for creaminess.
• Incorporate cooked quinoa for added texture and protein.
• Mix in some feta cheese for a salty bite.

• Use ripe pineapple for the best sweetness and flavor.
• Consider chilling the salad in the refrigerator for an hour before serving.
• Squeeze a bit of extra lemon juice just before serving for extra freshness.

• fat: 9g
• carbs: 30g
• protein: 7g
• calories: 200

This salad is a rich source of vitamins from the pineapple and beans while providing healthy fats from olive oil, making it a balanced option for a light meal.

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