EASY (15 - 20 minutes)
BYO Ingredients & Utensils
1 tsp olive oil
medium saucepan
Instructions
1. Prep ingredients
Finely chop the cucumber and tomato. Cut the lime into wedges. Crush or finely chop the garlic. Drain and rinse the beans. Reserve 1 tbs pineapple juice, then drain the pineapple pieces.
2. Cook garlic
Heat a drizzle of olive oil in a medium saucepan over medium heat. Cook the garlic, stirring, for 1 min or until fragrant.
3. Warm beans
Add the beans and Caribbean seasoning to the garlic and cook, stirring, for 3-4 mins until the beans are coated and warmed through.
4. Add pineapple
Add the pineapple and reserved pineapple juice to the beans and cook, stirring, for a further 1 min or until the pineapple is warm and the mixture is combined. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Serve up
Divide the corn chips, bean mixture, cucumber and tomato among bowls. Serve with the lime wedges and enjoy!
6. Make it yours
Feel free to add other salad goodies from your veggie drawer, such as coriander leaves or sliced avocado.