The mint is in!! Ahhhhh spring, what a glorious season in New Jersey. Nancy and the girls are coming for lunch today, so I thought of making something special, something that tastes fresh and light like spring.

Mint/Pineapple/Black Bean Salad
Yield: 7 cups

½ large, ripe pineapple (about 4 cups), diced
½ cup finely diced red onion
1 large clove garlic, finely minced
1 red bell pepper, diced (3/4 cup)
1 can (15 oz.) black beans, drained and thoroughly rinsed
1 cup fresh mint leaves, stacked, rolled and sliced finely
Salt and pepper to taste
½ teaspoon ground, toasted cumin seed (optional)
½ cup Greek-style yogurt (optional)

Lightly toss all the ingredients together. Refrigerate for half an hour if you must, but eat soon after.

Check out the health benefits of mint.