Avocado Black Bean and Pineapple Salad
Bright, bold, and bursting with flavor, this Avocado Black Bean and Pineapple Salad is a refreshing twist on traditional salads. Perfect for a quick lunch, side dish, or a vibrant addition to your next barbecue, this no-cook recipe combines creamy avocados, protein-packed black beans, and juicy fresh pineapple for a delightful balance of textures and flavors. Accents of crisp red bell pepper, zesty lime juice, spicy jalapeño, and aromatic cilantro bring a fiesta of freshness to every bite, while a simple olive oil dressing ties it all together. Ready in just 15 minutes, this colorful, plant-based salad is as nutritious as it is delicious, making it the ideal choice for a healthy, gluten-free, and vegan-friendly dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole (ripe, diced) Avocados
- 400 grams (canned, drained and rinsed) Black beans
- 250 grams (fresh, diced) Pineapple
- 1 whole (diced) Red bell pepper
- 0.5 whole (finely diced) Red onion
- 30 grams (chopped) Cilantro
- 1 whole (seeds removed, finely minced) Jalapeño
- 3 tablespoons (freshly squeezed) Lime juice
- 2 tablespoons Olive oil
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Ground black pepper
Instructions
Prepare the avocados by slicing them in half, removing the pit, and scooping out the flesh. Dice the avocado into bite-sized pieces and set aside.
Rinse and drain the black beans thoroughly to remove any excess liquid and set aside.
Dice the fresh pineapple into small cubes, ensuring they are roughly the same size as the black beans.
Chop the red bell pepper and finely dice the red onion. Add them to a large mixing bowl.
Finely mince the jalapeño, removing the seeds if you want to reduce the heat, and add it to the bowl along with the chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and ground black pepper to make the dressing.
Gently combine the diced avocado, black beans, and pineapple in the mixing bowl with the other vegetables and herbs.
Pour the lime dressing over the salad and toss gently to coat everything evenly. Be careful not to mash the avocados.
Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 28.5 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
