|30 min||30 min||6|
|1 can (15oz)||Black beans, canned|
|4 cup||Bulgur, cooked|
|1/3 cup||Cashew nuts, raw (unsalted)|
|1/2 bunch||Cilantro (coriander)|
|1/2 tsp||Cumin (for vinaigrette)|
|2 tbsp||Extra virgin olive oil (for vinaigrette)|
|1 dash||Garlic powder (for vinaigrette)|
|1 tbsp||Honey (for vinaigrette)|
|1 whole lime(s)||Lime juice (fresh) (for vinaigrette)|
|1 can (15oz)||Pineapple, canned (drained)|
|1/2 tsp||Salt (for vinaigrette)|
Cook the bulgur or grain according to the package directions.* Allow the grains to cool completely. Place the pot in the refrigerator to quicken the cooling, if needed.
Prepare the dressing by whisking together the lime juice, olive oil, honey, cumin, garlic powder, and salt. Set the dressing aside.
Drain the pineapple bits very well. Roughly chop the pineapple into slightly smaller pieces. Roughly chop the cashews. Pull the cilantro from the stems and roughly chop the leaves. Rinse and drain the black beans well. Combine the pineapple, cashews, cilantro, and black beans in a bowl.
Add the cooked and cooled bulgur and the dressing to the bowl. Toss the ingredients together until everything is evenly mixed and coated in dressing. Serve immediately or chill until ready to serve.