This is the perfect summer side dish, or in my case… tonight’s perfect side to coconut shrimp (recipe coming soon!).

I was particularly excited to steal a few leaves off of my first basil plant of the year. Fresh basil has to be my favorite herb to grow, smell and eat. Right now it’s a little baby, but I can’t wait for all of the caprese salads in my future!

A couple of years ago, when I was living on my own, I bought my first basil plant and ooh’ed and aah’ed when it started sprouting little white flowers (who knew it did THAT?). Shortly after, I was gravely mistaken as it then started to wither and die. Lesson learned? Pluck those white flowers off!

Back to this bean salad. It’s sweet and savory (thanks, pineapple and salt!) and I think it will make an excellent contribution to a Summer 2013 BBQ!

Chilled Hawaiian Bean Salad

Ingredients

• 1 can (15 ounces) red kidney beans, rinsed
• 1 can (15 ounces) white cannellini beans, rinsed
• 1 can (20 ounces) pineapple slices, diced and squeezed to remove most juice (with 2 tablespoons of reserved pineapple juice)
• 1 tablespoon red onion, chopped
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 2 basil leaves, julienne

Directions

1. Mix all of the ingredients together – beans, pineapple, reserved pineapple juice, onion, oil, salt and basil. 
2. Taste and adjust seasoning to your liking. Serve chilled.