Pineapple Black Bean Salad is ready in under 30 minutes. This deliciously sweet and savory recipe can be served as a party side, a dip with chips, or as a topping for burritos and tacos. Pineapple salad is always a hit!
When pineapple season hits it's hard to resist buying that perfectly golden, fresh pineapple at the store. So I'm always looking for new pineapple recipes to try.
And after creating my grilled lemon pineapple tofu, I wanted to try something a little lighter.
This pineapple black bean salad was just the vegan recipe I was looking for.
It has all the right flavor elements packed into one dish. There's sweet pineapple, tart lime, savory avocado, and hearty black beans.
Your taste buds will be begging for more.
Ingredients
12 simple ingredients (including seasonings) are needed to make this pineapple black bean salad. Most of them are pantry staples and some can easily be substituted.
Ingredient Notes and Substitutes
- Use fresh pineapple cut into chunks for the best taste. Canned pineapple can be used if fresh is not available. Need help on how to cut a pineapple? Check out this helpful post with video.
- Dice one large avocado (or two small ones). Add them to the salad just before serving.
- Grape or cherry tomatoes are best because they are small and only need to be cut in half.
- Corn can be frozen (and defrosted), canned, or fresh.
- Maple syrup can be replaced with agave nectar, pineapple juice, or your favorite liquid sweetener.
- Grab a handful of cilantro and chop it up. If you're not a fan of the taste, replace it with green onions.
You can also add diced jalapeño, chili powder, or cayenne powder for some heat.
Pineapple Tips
For the best tasting pineapple black bean salad, I recommend dicing a fresh, ripe pineapple yourself.
When choosing a ripe pineapple, the outer skin should be golden in color and the pineapple should have a sweet smell. A green pineapple will be sour and never fully ripen.
If you can’t find a ripe pineapple, canned pineapple rings or chunks will work just fine. Use 1 and ½ cans or add up to 2 cans if you're a pineapple lover like me. And don't forget to cut them into bite-sized pieces.
Avocado Tips
Mix in the avocado if you're serving this fiesta salad right away. The lime juice in the dressing will prevent it from browning.
If you plan on enjoying this salad over a few days don't add in the avocado. Instead, individually top each portion with avocado just before eating. This will allow the salad to remain fresh in the fridge for a few extra days.
If you’re heading to a party mix in the avocado right before serving for the best eye appeal.
Instructions
This pineapple black bean salad is as simple as it gets to make. It takes just 3 easy steps to bring it together.
- Prepare the ingredients according to the recipe card below.
- Add everything to a large bowl.
- And mix!
It's that simple and tastes amazing!
Serving Suggestions
- Grab a fork and eat it 'as-is'. It's an addicting snack.
- Use it as a chunky fruit salsa paired with chips.
- Wrap it up in your favorite tortilla for a quick and easy vegan lunch.
- Pair it with a BBQ black bean burger for the perfect summer side.
- Place it over fresh greens for a tasty salad topping.
- Take this fruit salad to your next potluck or brunch gathering and watch it get devoured.
Or, let us know, in the comments below, how you enjoyed this recipe!
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Recipe
Pineapple Black Bean Salad
Pineapple black bean salad is a sweet and tangy recipe that's easy to make. This fruit salad is ready in under 30 minutes and made with common ingredients.
Ingredients
For the salad
- 2 (15oz) cans black beans, (about 3 cups)
- 2 full cups sweet pineapple chunks, (fresh or canned)
- ½ cup red onion, diced
- 1 and ½ cup corn, (frozen, fresh or canned)
- 1 and ½ cup cherry or grape tomatoes, halved
- 2 avocados, diced
- A handful of cilantro, chopped
Lime Dressing
- ¼ cup lime juice
- 1 Tablespoon maple syrup
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoons Himalayan pink salt, or to taste
- Optional - chili powder, cayenne powder, or pepper, to taste
Instructions
- In a small bowl, whisk together the dressing ingredients then set aside.
- In a large bowl, toss together the salad ingredients (except the avocado) until everything is well mixed.
- Pour in the dressing and toss again.
- Cover the bowl and refrigerate for at least an hour.
- Before serving, gently fold in the avocado.
Enjoy!
Notes
- If you’re using canned pineapple you can omit the maple syrup and add in some of the juice for extra sweetness.
- For added heat toss in a few sliced jalapeño peppers.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 18mgCarbohydrates: 36gFiber: 10gSugar: 13gProtein: 8g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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