Pineapple + Black Bean Salad

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I just never thought I’d get to this place. ESPECIALLY at my ripe age.

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The place where I spend my Saturdays at garage sales. & LOOK FORWARD to it. Who is this monster I’ve become?

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I thoroughly enjoy scrounging through other’s junk & finding treasures. Like, last weekend I found one of those incredible serrated bread knifes with the wooden handle – for $1. $1!!!! I didn’t even have to wheel & deal. & it took every ounce of my strength to walk away from a vintage Care Bears lunch box. I might regret that decision every day of this life.

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I’m new to this game, though. I grew up in a home where everything was new & no store brand grocery items were allowed. Green Giant green beans or DEATH. I wasn’t spoiled, I was blessed.

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Get outta my way this weekend, garage sale goers. I’m on a mission for a bronze toilet paper holder.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of barley
  • 1 can of pineapple, or fresh if you’re feeling feisty
  • 1 onion, sliced thin
  • 1 can of black beans, rinsed + drained
  • 2 tbsp. of cilantro, chopped
  • 1 tbsp. of olive oil
  • Juice of 1 lime
  • S+P, to taste
  • Feta, optional

How to:

  • Preheat oven to 350 degrees
  • Cook barley according to package directions
  • Lay pineapple + onion on a parchment paper-lined baking sheet
  • Drizzle with olive oil + S+P
  • Bake for 20-22 minutes or until browned to your liking
  • In a bowl, combine pineapple + black beans + barley + cilantro + lime + S+P
  • Serve warm with feta unless you into that vegan stuff
  • Eat as much as you want – I won’t judge