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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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