Black Bean and Grilled Pineapple Salad

This filling salad is perfect for a light lunch or dinner and also makes a great side dish. The flavors in this salad scream summer! I like to eat this with some baked tostitos scoops, like a salsa! The salt from the chips with the sweet pineapple is awesome. This recipe starts with a grilled pineapple salsa recipe that I got from Cooking Light! I actually made the whole taco recipe and it was delicious, especially the pork! I had leftover salsa so I decided to add some black beans to make it into a meal that I could enjoy the rest of the week! The salsa is also great on its own, and would be perfect to serve on Memorial Day Weekend, or to bring to a BBQ this summer.


Grilled Pineapple Salsa

Black Bean and Grilled Pineapple Salad
Serves 6 as lunch or dinner, Serves 10 as a side
Prep Time: 30 minutes, Total Time: 40 minutes

Grilled Pineapple Salsa (from Cooking Light) 

4 (1/2-inch-thick) slices fresh pineapple

1/4 cup fresh cilantro leaves

3 tablespoons thinly sliced red onion

3 tablespoons fresh lime juice

1/4 teaspoon kosher salt

1/2 jalapeño, thinly sliced

 

To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.

 

Once the salsa is prepared, add:

 

2 cans no sodium added black beans

2 diced vine ripe tomatoes

3/4 cup sweet yellow corn (fresh or frozen)

Extra Cilantro, salt, and pepper to taste

 

Gently mix until all flavors are well combined

**( the longer this salad sits, the better it tastes because the flavors really come together - I recommend making this a few hours or a day before serving, but this can be served right away as well)

 

Cut a Hass avocado into large chuncks and top salad with avocado before serving!

Serve with baked Tostito's scoops or other tortilla chips (optional)

 

Enjoy!

Pineapple Black Bean Salad