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Black Bean, Grilled Pineapple and Cucumber Salad

This refreshing salad combines the sweetness of grilled pineapple with the earthiness of black beans and the crispness of cucumber and radishes. Tossed with fresh cilantro, a hint of jalapeño, and crumbled cheese, it's dressed in a vibrant lime, olive oil, and salsa verde vinaigrette, offering a flavorful and balanced dish perfect for a light meal.
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Total Time 8 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 2872.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups pineapple rings
  • 15 ounces black beans drained and rinsed
  • 1 1/2 cups radishes stemmed and chopped
  • 2 cups cucumber chopped and seeded
  • 1-2 teaspoons jalapeno chopped
  • 1/4 cup chopped cilantro
  • 1 1/2 cups crumbled queso fresco or feta cheese
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup HERDEZ® Salsa Verde
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Equipment

  • 1 Grill or Grill Pan For charring the pineapple
  • 1 Chef's Knife For chopping vegetables and pineapple
  • 1 Cutting Board
  • 2 Mixing Bowls One large for salad, one small for dressing
  • 1 Whisk For emulsifying the dressing

Method
 

  1. Preheat a grill or grill pan to medium-high heat.
  2. Grill pineapple rings for 2-3 minutes per side until distinct char marks appear and the pineapple is slightly softened; then dice once cool enough to handle.
  3. Prepare all vegetables: chop radishes, seed and chop cucumber, finely chop jalapeño (adjusting seeds for desired heat), and chop cilantro.
  4. Drain and thoroughly rinse the canned black beans.
  5. In a large mixing bowl, combine the diced grilled pineapple, black beans, chopped radishes, cucumber, jalapeño, and cilantro.
  6. In a separate small bowl, whisk together the fresh lime juice, extra virgin olive oil, HERDEZ® Salsa Verde, kosher salt, and fresh ground black pepper until well combined and emulsified.
  7. Pour the prepared dressing over the salad ingredients in the large bowl and toss gently to ensure even coating.
  8. Fold in the crumbled queso fresco or feta cheese.
  9. Taste the salad and adjust seasoning as necessary, adding more salt, pepper, or lime juice to your preference.
  10. Chill the salad in the refrigerator for at least 15-20 minutes before serving to allow the flavors to meld.

Notes

Grilling the pineapple elevates its sweetness and introduces a delightful smoky note; ensure a medium-high heat for good charring without overcooking. For the jalapeño, remove seeds and membranes for a milder heat, or leave some for more punch. Seeding the cucumber is crucial to prevent a watery salad. When preparing the dressing, whisk vigorously to emulsify the oil and lime juice, creating a cohesive vinaigrette. Consider chilling the salad for at least 30 minutes before serving; this allows the flavors to meld beautifully. A touch of smoked paprika or a pinch of cumin in the dressing could add depth and complement the Mexican-inspired profile.