It’s quick and easy — most ingredients don’t require much cooking.
The mix of pineapple and beans provides both sweetness and protein.
Fresh vegetables and herbs add crunch and brightness.
You can serve it as a main bowl, side salad, or even over greens or grains.
It’s naturally vegan and adaptable to many dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Black beans (canned, drained and rinsed)
Pineapple (fresh or canned, diced)
Avocado, diced
Red onion, thinly sliced
Red bell pepper (or any sweet pepper), diced
Fresh cilantro or coriander, chopped
Lime juice
Extra virgin olive oil
Ground cumin
Salt & black pepper
Optional: red chili or jalapeño, finely chopped
Optional: extra vegetables (e.g. corn, tomato, cucumber)
Directions
Prepare and soften the onion Place the thinly sliced red onion in a bowl and pour in part of the lime juice. Use your fingers to gently “massage” or toss the onion so it softens slightly and loses some sharpness.
Combine the base ingredients Add the black beans, diced pineapple, diced bell pepper, cilantro, and (if using) the chili or jalapeño to the bowl with onion. Toss gently to mix.
Add avocado last Add the diced avocado and gently fold it in so it coats with lime juice and mixes without mashing.
Dress the salad In a small bowl, whisk together the remaining lime juice, olive oil, ground cumin, salt, and pepper. Pour this dressing over the salad mixture and toss to coat everything well.
Adjust and chill Taste and adjust seasoning (salt, pepper, extra lime) as needed. Cover and refrigerate for at least 20–30 minutes so flavors meld. (You can serve immediately too, though chilling enhances flavor.)
Serve Scoop into bowls. You may serve it on its own, over greens or grains (rice, quinoa), or with tortilla chips on the side.
Servings and timing
Yield: About 4 servings
Prep time: ~10 minutes
Chill time: ~20–30 minutes (optional but recommended)
Total time: ~30–40 minutes
Variations
Use corn kernels (fresh, canned or grilled) for extra sweetness and color.
Replace or add tomatoes or cucumber for more freshness.
Substitute kidney beans or chickpeas if you don’t have black beans.
Add crumbled queso fresco or feta for a creamy, salty contrast.
Include grilled pineapple for a smoky caramelized flavor. Salsas.com
Swap cilantro for parsley or basil if you don’t enjoy cilantro’s flavor.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly—if so, you can add fresh lime juice before serving.
This salad is best eaten chilled or at room temperature—do not heat.
If the salad becomes a bit dry, stir in a splash of olive oil or lime juice before serving.
FAQs
Why do we “massage” the red onion in lime juice?
It helps soften the onion’s sharpness and mellows its bite so it blends more harmoniously in the salad.
Can I skip the avocado?
Yes — the salad will still be delicious without avocado, just a bit less creamy.
Is fresh pineapple necessary?
Fresh pineapple tastes best, but canned pineapple (drained) works fine in a pinch.
What if I don’t like cilantro?
You can substitute with parsley, basil, or chives to still get fresh herb flavor.
Can I serve this as a main meal?
Absolutely — serve it over grains (rice, quinoa) or with some protein (tofu, grilled chicken) to make it more substantial.
Should I dress it immediately?
You can toss immediately, but letting it chill for a bit helps the flavors meld and improves taste.
Will the salad become soggy?
Because the beans and pineapple hold their texture well, it resists sogginess. However, the avocado may soften over time. Add avocado just before serving for best texture.
Can I double the recipe?
Yes — scale all ingredients proportionally and consider using a larger bowl to mix.
How do I prevent avocado from browning?
Coat the avocado in plenty of lime juice and store the salad with a bit of extra lime juice on top. Alternatively, add the avocado right before serving.
Can I make this for a lunchbox?
Yes — pack dressing separately and combine just before eating to preserve freshness.
Conclusion
This Black Bean & Pineapple Salad Bowl is a bright, nutritious, and flexible dish that brings together tropical sweetness, creamy avocado, and satisfying beans. Whether as a side, light meal, or bowl over grains, it’s easy to assemble, packed with flavor, and totally customizable. Would you like a version scaled in grams (metric) for easier measuring at home?
This Black Bean & Pineapple Salad Bowl is a refreshing, tropical-inspired dish combining sweet pineapple, hearty black beans, creamy avocado, and zesty lime for a vibrant, nutritious meal or side.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups diced fresh or canned pineapple
1 ripe avocado, diced
1/4 red onion, thinly sliced
1 red bell pepper, diced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice (divided)
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Optional: 1 small jalapeño or red chili, finely chopped
Optional: 1/2 cup corn kernels or diced cucumber or tomato
Instructions
Place the thinly sliced red onion in a bowl with 1 tablespoon of lime juice. Toss gently and let sit for 5–10 minutes to soften.
Add black beans, pineapple, bell pepper, cilantro, and optional chili to the bowl. Toss gently to combine.
Gently fold in the diced avocado, taking care not to mash it. Make sure it’s coated in lime juice.
In a small bowl, whisk together remaining lime juice, olive oil, ground cumin, salt, and black pepper. Pour over salad and toss to coat evenly.
Taste and adjust seasoning. Cover and chill for 20–30 minutes if time allows, or serve immediately.
Serve on its own, over greens or grains, or with tortilla chips.
Notes
Use fresh pineapple for best flavor, but drained canned pineapple works too.Add avocado just before serving to prevent browning if making ahead.To make it a main dish, serve over quinoa or rice, or add grilled tofu or chicken.Swap herbs to suit taste—parsley or basil work well in place of cilantro.Add grilled pineapple for a smoky flavor twist.
