Black Bean and Pineapple Salad Bowl

Name: Black Bean and Pineapple Salad Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 400 g black beans, drained; 1 avocado, peeled and cut into chunks; 120 g pineapple; 1 red pepper, thinly sliced; 1 onion, thinly sliced; 10 g coriander, chopped; 1/2-1 red chilli, deseeded and finely chopped; 1 lime juice; extra virgin olive oil

This black bean and pineapple salad bowl is bright, fresh, and packed with texture. Creamy avocado, juicy pineapple, black beans, and lime make it a quick, satisfying lunch or light dinner that comes together in minutes.

Servings2 Portions

Prep Time10 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

black beans, drained
400 g
avocado, peeled and cut into chunks
1
pineapple
120 g
red pepper, thinly sliced
1
onion, thinly sliced
1
coriander, chopped
10 g
red chilli, deseeded and finely chopped
0.5
lime juice
1
extra virgin olive oil

Step-by-Step Instructions

Place the sliced onion in a medium bowl and add the lime juice. Gently rub the onion with your fingers for 30 seconds to soften its sharpness.

Add the avocado and toss carefully to coat it in the lime juice so it stays bright. Stir in the red pepper, chopped coriander, and the chilli if using.

Fold in the drained black beans and divide the salad between two bowls or lunch containers.

Top with the pineapple and drizzle with a little extra virgin olive oil, if desired. Serve immediately for the best texture.

Chef's Tips

For a milder flavor, let the onion sit in the lime juice for 5 minutes before adding the other ingredients. Mango can replace the pineapple, and parsley can be used instead of coriander if preferred. This salad is best eaten fresh, but it can be chilled for a few hours; add the avocado just before serving to prevent browning.