Black Bean and Grilled Pineapple Salad with Creamy Chive Dressing

Salad made with Produce Geek's 6.27.2011 postAs usual, the Produce Geek  was spot on with his picks this week. And everything he recommended screamed “summer salad” to me.  This week, I combined black beans and carrot chips with his suggestions of organic romaine hearts, Vidalia onions, grape tomatoes and gold pineapple slices (which my husband grilled to perfection). To top it off – my own-made creamy chive dressing. As you’ll find with nearly all of my salads, they’re meant to be meals in themselves.


 

 

What You’ll Need:


First the Produce Geek’s picks…

  • Fresh gold pineapple slices – 4 one-half inch slices, grilled approximately 3 minutes on each side
  • Grape tomatoes – 2 cups
  • Organic romaine lettuce hearts – 4 cups torn into bite-sized pieces
  • Vidalia onion – 4 slices

Other salad ingredients…

  • Sliced carrots – 2 cups
  • Black beans – 2 cups cooked (I prefer making mine from the dried beans, but canned & drained will do for the sake of time)

Get cooking…

  1. Divide romaine lettuce evenly into 4 servings and place on 4 plates.
  2. Top with grape tomatoes, carrots, and sliced onion.
  3. Add 1/2 cup cooked black beans on top of the veggies in the center of each plate
  4. Cut pineapple slices into bite-sized pieces and  arrange around the black beans
  5. Spoon on Creamy Chive dressing (below)

Creamy Chive Dressing…

Combine the following,  then stir thoroughly and spoon onto your salad plate:

  • Plain Greek yogurt – 3/4 cup
  • Mayonnaise – 1/2 cup
  • Milk – 1/4 cup (possibly less depending on the consistency of the yogurt/mayonnaise, so add a just a  little at a time)
  • Chives – 1 Tbsp
  • Sea Salt – 1/4 tsp
  • Course ground black pepper (or Cayenne if you want to turn up the heat!) – to taste
Makes approximately 4 servings. If prepared according to plan, this one is vegetarian and gluten-free.
A Note from the Author: One of the best things about salads is their versatility…I take no offense if you choose to use an alternate dressing or make other substitutions to make this one your own. In fact, I’d love to hear from you about your variations on this creation – or any other that I post – so please leave a comment!
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