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    Home » Side Dishes » Pineapple Black Bean Salad

    Pineapple Black Bean Salad

    Published: May 26, 2021 · Updated: Sep 14, 2024 by Marlena Luna · This post may contain affiliate links. · 2 Comments

    Jump to Recipe Pin SaveSaved!
    pineapple black bean salad in a white bowl.
    Pineapple salad in a white bowl with pineapple chunks, black beans, halved grape tomatoes, diced avocado, red onion, and corn.

    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!

    A closeup of a bowl of pineapple black bean salad.

    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

    To make pineapple black bean salad these 12 simple ingredients are needed. Most are pantry staples and some can easily be substituted.

    Ingredient Notes and Substitutes

    • Use fresh pineapple cut into chunks for the best taste. If fresh is not available, use canned pineapple.
      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.

    1. Prepare the ingredients according to the recipe card below.
    2. Add everything to a large bowl.
    3. 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!

    A bowl of fruit salad consisting of grape tomatoes, pineapple, avocado, red onion, corn, black beans, and cilantro.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Pineapple Black Bean Salad

    prep time: 25 minutes minutes
    total time: 25 minutes minutes
    servings: 8 servings
    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.
    4.71 stars (58 reviews)
    Print Pin SaveSaved!

    Ingredients

    For the salad

    • 2 15-ounce can black beans, about 3 cups
    • 2 full cups sweet pineapple chunks, fresh or canned
    • ½ cup red onion, diced
    • 1 ½ cups corn, frozen, fresh or canned
    • 1 ½ cups cherry or grape tomatoes, halved
    • 2 avocados, diced
    • 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
    Prevent your screen from going dark

    Instructions

    • In a small bowl, whisk together the dressing ingredients then set aside.
    • In a large bowl, mix all of the salad ingredients (except the avocado) until everything is well combined.
    • 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

      Serving: 1g | Calories: 214kcal | Carbohydrates: 36g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 18mg | Fiber: 10g | Sugar: 13g

      **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

      course: Side Dishes
      cuisine: Mexican-American
      author: Marlena Luna
      Did you make this recipe?Please consider Leaving a Review!

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      Comments

        4.71 from 58 votes (57 ratings without comment)

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      1. Lois

        June 20, 2025 at 2:28 pm

        Very refreshing! It was enjoyed by everyone. I always take a dish that I can eat when going to someone’s place for dinner.

        Reply
        • Marlena Luna

          June 22, 2025 at 2:12 pm

          So glad everyone enjoyed it! Thanks for the great review!

          Reply

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      Marlena Luna in a pink sweater holding a coffee mug.

      Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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