Black Beans Pineapple Salad
Very Refreshing

This Black Beans Pineapple Salad goes well with nearly any meal, although my favourite is with ham.

Actually I like this salad enough that I just eat it alone for a quick lunch.

The combination of the pineapple with the cucumber goes well with the black beans and corn. The simple dressing is just the crowning glory.

Assemble all the necessary ingredients and collect all the tools you will need.


  • 1 can black beans
  • 1 small can pineapple chunks (OR 1/2 of a fresh Pineapple)
  • 1 small can corn kernels
  • 1/4 sweet pepper
  • 1 small red onion
  • 1/2 English cucumber (optional)


  • fresh mint or tube mint paste
  • lime juice
  • olive oil
  • salt & pepper to taste

Drain the black beans in a colander and thoroughly rinse them under cold running water to remove the sodium. Allow them to drain completely.

Drain and rinse the can of corn kernels.

Also drain the can of pineapple chunks - reserving the pineapple juice.

Peel and thinly slice the small red onion.

Click here - for a picture tutorial on How to Slice Red Onion like a Pro.

Slice the English cucumber and then cut each slice into quarters.

Wash and core the sweet pepper - then cut 1/4 of it into thin strips.

For my picture tutorial of How to Cut Sweet Pepper - Click Here

Place all the black beans, pineapple, corn, onion slices, sweet pepper strips and cucumber pieces into a medium sized bowl.

In a small bowl, mix together 6 tbsp olive oil, 2 tbsp lime juice, 2 tsp mint paste (or 2 tsp fresh chopped mint).

Pour over the salad and mix well. Taste test and adjust with salt & pepper.

Cover and refrigerate til needed.

If you are going to use fresh pineapple and need to know the best way to cut it - check out my picture tutorial on How to cut Pineapple

For a "clean" copy of this recipe to download or print - click here

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