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Prep time
1 hour
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Cook time
8 minutes
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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
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Ingredients
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1 1/2 cups
pineapple rings
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15 ounces
black beans, drained and rinsed
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1 1/2 cups
radishes, stemmed and chopped
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2 cups
cucumber, chopped and seeded
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1-2 teaspoons
jalapeno, chopped
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1/4 cup
chopped cilantro
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1 1/2 cups
crumbled queso fresco or feta cheese
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1/4 cup
fresh lime juice
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1/4 cup
extra virgin olive oil
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1/4 cup
HERDEZ® Salsa Verde
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1 teaspoon
kosher salt
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1/4 teaspoon
fresh ground black pepper
Directions
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Preheat indoor or outdoor grill to medium heat.
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Drizzle front and back of pineapple rings with olive oil.
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Place on preheated grill, cook 4 minutes per side to get nice grill marks, remove and set aside.
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In a salad bowl, combine black beans, radishes, cucumber, jalapeño, cilantro and 1 cup crumbled cheese.
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Chop grilled pineapple and add to the bowl with other ingredients.
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In a small bowl, whisk together lime juice, olive oil and HERDEZ® Salsa Verde.
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Pour dressing over ingredients in the bowl. Add salt and pepper; toss to combine.
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Cover the salad bowl with plastic wrap and refrigerate for about 45 minutes to allow flavors to blend.
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To serve, garnish the salad with remaining crumbled cheese and enjoy!
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