Black Bean & Pineapple Salad Bowl Recipe

Introduction

This Black Bean & Pineapple Salad Bowl is a fresh and vibrant combination of sweet, tangy, and savory flavors. Perfect for a light lunch or a healthy dinner, it’s easy to prepare and bursting with color and texture.

Ingredients

• 1 small onion (80g), halved and thinly sliced
• 1 lime, juiced
• 1 avocado, peeled, halved, stoned, and cut into chunks
• 1 red pepper, deseeded and thinly sliced
• 10g coriander, chopped
• ½–1 red chilli, deseeded and finely chopped (optional)
• 400g can black beans, drained
• 120g fresh prepared pineapple
• Extra virgin olive oil, for drizzling (optional)

Instructions

1. Step 1: Place the sliced onion in a bowl and pour over the lime juice. Use your fingers to massage the onion and lime juice together until the onion softens.
2. Step 2: Add the avocado chunks to the bowl and gently toss to coat them in the lime juice.
3. Step 3: Mix in the red pepper, chopped coriander, and red chilli if using, stirring to combine all ingredients evenly.
4. Step 4: Add the drained black beans and toss gently to distribute throughout the salad.
5. Step 5: Divide the salad between two bowls or lunchboxes, then scatter the fresh pineapple over the top.
6. Step 6: Drizzle with a little extra virgin olive oil, if desired, and serve immediately for the freshest taste.

Tips & Variations

• For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top before serving.
• If you prefer a milder heat, reduce or omit the red chilli entirely.
• Swap the pineapple for mango or orange segments for a different fruity twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. Because of the avocado and lime juice, the salad is best eaten fresh to avoid browning. If needed, gently toss before serving again. Avoid storing with pineapple for too long, as it can make the salad watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad in advance?

It’s best to prepare this salad just before eating to keep the avocado fresh and the ingredients vibrant. If you need to make it ahead, keep the avocado separate and add it right before serving.

Can I use dried beans instead of canned?

Yes, you can use dried black beans, but be sure to soak and cook them fully before adding to the salad. Using canned beans is a quicker option and just as tasty.

Black Bean & Pineapple Salad Bowl Recipe

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★★★★★

4.8 from 72 reviews

• Author: Jack
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

This vibrant Black Bean & Pineapple Salad Bowl combines the creaminess of avocado with the sweet tang of fresh pineapple and zesty lime. Packed with nutritious black beans and colorful vegetables, it’s a refreshing and healthy meal perfect for lunch or a light dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 1 small onion (80g), halved and thinly sliced
• 1 lime, juiced
• 1 avocado, peeled, halved, stoned and cut into chunks
• 1 red pepper, deseeded and thinly sliced
• 120g fresh prepared pineapple, chopped
• ½–1 red chilli, deseeded and finely chopped (optional)

Herbs

• 10g coriander, chopped

Protein

• 400g can black beans, drained

Extras

• Extra virgin olive oil, for drizzling (optional)

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Instructions

1. Prepare the onion and lime: Place the thinly sliced onion into a bowl and pour over the freshly squeezed lime juice. Use your fingers to massage the onion and lime juice together until the onion softens slightly, allowing the acidity to mellow the onion’s sharpness.
2. Add and coat avocado: Add the avocado chunks to the lime-coated onion and gently toss to coat the avocado with the juice mixture, which will help prevent browning and add flavor.
3. Combine remaining vegetables and herbs: Add the thinly sliced red pepper, chopped coriander, and finely chopped red chilli if using. Toss everything together to combine the vibrant ingredients evenly.
4. Incorporate the black beans: Add the drained black beans to the bowl and gently fold them in to maintain their shape while mixing thoroughly with the other salad components.
5. Serve with pineapple and optional olive oil: Divide the salad evenly between two bowls or lunchboxes. Scatter the fresh pineapple pieces over the top and drizzle with extra virgin olive oil if desired to add richness and flavor. Serve immediately for the best freshness and texture.

Notes

• The red chilli is optional and can be adjusted according to your preferred spice level.
• Using fresh lime juice is important for authentic flavor and to soften the onion.
• If preparing ahead, toss avocado with lime juice right before serving to prevent browning.
• This salad is ideal for a quick, no-cook meal especially in warm weather.
• You can substitute fresh pineapple with canned pineapple chunks drained well if fresh is unavailable.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican-inspired

Keywords: black bean salad, pineapple salad, avocado salad, vegan salad, no-cook salad, healthy lunch, gluten free salad, gluten free vegan bowl