Black Bean Avocado Pineapple Salad

Summer Salad: Black Beans, Red Peppers, Avocado & Pineapple

It was too hot today. Nobody felt like cooking. A quick but filling salad to throw together is just what we needed. This one is bursting full of summer flavours, and was a big hit with all the family. Serves 4 as a main meal, or 4-6 if serving alongside something else e.g. some rolls or crusty bread.

Black Bean Avocado Pineapple Salad

Ingredients

  • 1 bunch of spring onions (ca. 140g)
  • juice of 2 limes
  • 2 avocados
  • 2 red peppers
  • 2 tins of black beans
  • 300g pineapple*
  • 1 red chilli (optional)
  • a handful of fresh coriander (optional)
  • extra virgin olive oil
  • salt & pepper

* This tastes best with fresh pineapple. To make the salad quickly, I use a tub of fresh pineapple chunks. It’s a bit of a splurge, but sometimes they have them in the discount section of the supermarket at the end of the day. Cutting up a whole pineapple works out cheaper, but takes more time. Or you can also use tinned pineapple chunks instead.

Black Bean Avocado Pineapple Salad 02

Directions

Thinly slice the spring onions and toss with the lime juice.

Halve the avocados, take out the stones, and scoop out the flesh with a large spoon. Cut the avocado flesh in to bite sized chunks.

Cut the peppers in to quarters, remove the seeds, and thinly slice the peppers.

Drain and rinse the black beans.

Chop up the pineapple if it does’t already come in chunks.

Finely slice the chilli, if using. My boys like a bit of heat, but if your kids don’t do spicy then just leave out the chilli.

Toss the avocado, peppers, beans and pineapple together with the spring onions and lime in a large bowl. Drizzle over some extra virgin olive oil and season with a pinch of salt and some cracked black pepper.

Optionally, you can mix in some chopped fresh coriander. One of my boys is one of those people for whom coriander tastes like soap (apparently it’s genetic), so I also chop some up separately for the rest of us to add to our portions after serving.

A big bowl full of this will fill you up for dinner on its own, but you could also serve it with some buttered rolls or crusty bread on the side.

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