Island Barley Salad

2 cups fresh pineapple, cut in 1/2″ chunks, or canned pineapple tidbits, drained
1 16-ounce can black beans, drained and rinsed
2 cups cooked, chilled barley
1/4 cup rice vinegar, or to taste
1/2 cup chopped cilantro
1 tablespoon bottled hot red pepper relish, or to taste
1/4 cup chopped peanuts or macadamia nuts

Combine all ingredients except the nuts and chill. Sprinkle the chopped nuts on each serving.

4-6 servings

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.