Summer

Black Bean, Grilled Pineapple and Cucumber Salad

by:
May 20, 2021
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Black Bean, Grilled Pineapple and Cucumber Salad
Photo by Emily Smith
  • Prep time 1 hour
  • Cook time 8 minutes
  • Serves 4
Author Notes

This Black Bean, Grilled Pineapple and Cucumber Salad perfectly complements grilled carne asada, chicken wings or hamburgers. The grilled pineapple delivers a touch of sweetness to black beans, crisp cucumbers, and the subtle zesty flavors of lime and HERDEZ® Salsa Verde is just what your guests are craving. —Emily Smith

What You'll Need
Ingredients
  • 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
Directions
  1. Preheat indoor or outdoor grill to medium heat.
  2. Drizzle front and back of pineapple rings with olive oil.
  3. Place on preheated grill, cook 4 minutes per side to get nice grill marks, remove and set aside.
  4. In a salad bowl, combine black beans, radishes, cucumber, jalapeño, cilantro and 1 cup crumbled cheese.
  5. Chop grilled pineapple and add to the bowl with other ingredients.
  6. In a small bowl, whisk together lime juice, olive oil and HERDEZ® Salsa Verde.
  7. Pour dressing over ingredients in the bowl. Add salt and pepper; toss to combine.
  8. Cover the salad bowl with plastic wrap and refrigerate for about 45 minutes to allow flavors to blend.
  9. To serve, garnish the salad with remaining crumbled cheese and enjoy!
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