Black Beans Rice Pineapple Salad

This Black Beans Rice Pineapple Salad is best made the day before. This allows time for the rice to absorb the flavours of the pineapple and the slightly tart dressing.

With just a few simple ingredients, this simple black beans and rice salad goes together fairly quickly.

Assemble all the salad ingredients.


  • 1 can Black Beans
  • 1 can corn kernels
  • 1 can pineapple chunks or 1 cup fresh pineapple pieces
  • 3/4 cup uncooked rice
  • 1/2 sweet pepper
  • 1/2 small red onion
  • 1 tsp fresh or tube paste Cilantro
  • salt & pepper to taste

 Dressing Ingredients:

  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 teaspoon sugar
  • 2 Tbsp dark sesame oil

Cook the rice as per package directions and allow to cool.(note that I cooked mine in chicken broth instead of water - I just prefer the flavour)

If you have left-over rice - that works just as well.

Drain and thoroughly rinse the black beans.

Drain and rinse the corn kernels.

Drain the canned pineapple chunks.

Clean and cut 1/2 of the sweet pepper into thin strips.

To see a picture tutorial of how to cut sweet peppers - click here

Dice the 1/2 of a small red onion.

To see a picture tutorial on How to dice red onions - click here

Put all the beans, rice & pineapple salad ingredients into a medium sized bowl and mix together.

Put all the dressing ingredients into a small jar and shake vigorously. (You can also use a small bowl and a whisk to blend the dressing ingredients together)

Pour over your black beans rice and pineapple salad and mix well.

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

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