2.5 cups canned black beans
2 thick slices of fresh pineapple about 1 cup
½ bunch of kale1 lemon
Extra virgin olive oil
Fresh cracked black pepper
Cooked beans taste way better than canned beans. If you would like to use cooked beans, soak 1 cup of beans overnight in a bowl with enough water to cover them by 3 inches. Boil the beans in unsalted water for 45-60 minutes until tender. Drain and transfer to a large bowl.
Make the bean salad by zesting 1 lemon and then cutting it in half. Add the lemon zest to a large bowl with the black beans
Pre-heat a large cast iron pan over medium-high heat for 2 minutes along with 1 teaspoon of olive oil. Add the pineapple and lemons to the pan and cook for 5 minutes, or until the bottom of the pineapple and lemons have nice char marks.
Remove the lemons from the pan and flip the pineapple over and cook another 4-5 minutes until charred.
Roughly chopped the pineapple and add it to the bowl with the black beans. Tear the kale leaves off the stem, finely chop the kale, and add to the black beans. Season the beans by adding the juice of the charred lemon, 2 tablespoons of extra virgin olive oil, ½ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning.
If you dress the entire black beans salad with olive oil and salt, it will only keep in the fridge 3 days. If you dress each portion the day you want to eat it, it will last 5 days.