This black bean pineapple salad from BBC Good food director Sara Buenfeld is fresh, colourful and full of flavour . . . plus it’s wonderfully simple to make.
Sweet juicy pineapple pairs perfectly with creamy avocado and hearty black beans, while crisp red pepper and a squeeze of lime bring everything to life.
It’s not just tasty—it’s good for you too. Black beans are packed with fibre to help keep you feeling full and support digestion, while the fresh fruit and vegetables are rich in antioxidants, which help protect your body and keep you feeling your best.
It’s the kind of recipe that looks impressive but comes together in minutes, making it perfect for beginners or anyone who wants something quick and healthy. You don’t need any special skills—just a bit of chopping and mixing.
Serve it as a light lunch for 2 or a side dish for 4. It’s bright, refreshing, and a lovely way to enjoy simple ingredients at their best.
BLACK BEAN AND PINEAPPLE SALAD
Serves 2-4
INGREDIENTS:
1 small onion (80 g), halved and thinly sliced
1 lime, juiced
1 avocado peeled, halved, stoned and cut into chunks
1 red pepper, deseeded and thinly sliced
10 g fresh coriander, chopped
½-1 red chilli, deseeded and finely chopped (optional)
400 g can black beans, drained
120 g pineapple chunks
extra virgin olive oil for drizzling (optional)
METHOD:
Put the onion into a bowl and pour over the lime juice. Massage together using your fingers to soften.
Add the avocado and toss to coat in the lime juice, then add the pepper, coriander and chilli, if using. Toss in the beans.
Scatter over the pineapple and drizzle with a little olive oil before serving, if you like. Best served straightaway.
