Description
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 7g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
