How to make a refreshing black bean & pineapple salad bowl
By Charlotte on
Here’s a light, no-cook salad that’s perfect for lunch, dinner, or meal-prepping tropical fresh with black beans, creamy avocado, zingy lime, and juicy pineapple. It’s easy, healthy, and gluten-free.
Ingredients:
1 small onion, halved and thinly sliced
Juice of 1 lime
1 ripe avocado, peeled and chunked
1 red pepper, thinly sliced
A handful of chopped coriander (cilantro)
½–1 red chili, finely chopped (optional)
1 can (400g) black beans, drained
120g fresh pineapple chunks
Extra virgin olive oil to drizzle (optional)
How to Make It (Super Simple):
1. Prep the onion: Place the sliced onion in a bowl and pour the lime juice over it. Use your fingers to gently massage the lime into the onion, this softens the flavor and makes it easier to eat.
2. Add the soft stuff: Add the avocado chunks and toss them in the lime juice so they don’t brown. Then add the red pepper, chopped coriander, and chili (if using).
3. Mix it up: Add the drained black beans and gently toss everything together.
4. Add pineapple and serve: Scatter the pineapple on top and drizzle a little olive oil over everything if you like. It’s best served right away while ingredients are fresh and bright.
👉 No cooking. Minimal prep. Big flavor. This salad hits sweet, tangy, creamy, and refreshing all at once makes a great quick lunch or a side dish with grilled meats.
Anyone tried variations like adding corn, cilantro, or a squeeze of extra lime? Share your tweaks!