Black Bean, Grilled Pineapple, and Cucumber Salad
Give your carne asada guests a side salad they’ll devour. This unique Mexican dish is part cucumber salad recipe, part black bean salad recipe. Grilled pineapple delivers a touch of sweetness to black beans, crisp cucumbers, and the subtle zesty flavors of lime and HERDEZ® Salsa Verde. It’s a quick salad you can throw together that everyone will love. Grilling Tip: Slices of ripe pineapple work best. (They should feel bendable but not mushy.) Grill them on medium-high heat until you can see the grill lines (4 minutes each side).
4
1 Hour
8 Minutes
1 Hour 8 Minutes
Ingredients
- 1½ cups (or 4 ½-inch thick) pineapple rings
- 1 (15-ounce) can black beans, drained and rinsed
- 1½ cups radishes, stemmed and chopped
- 2 cups cucumber, chopped and seeded
- 1-2 teaspoons jalapeño, chopped
- ¼ cup cilantro, chopped
- 1½ cups crumbled queso fresco or feta cheese, divided
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- ¼ cup HERDEZ® Salsa Verde
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Directions
- Preheat indoor or outdoor grill to medium heat.
- Drizzle front and back of pineapple rings with olive oil.
- Place on preheated grill, cook 4 minutes per side to get nice grill marks, remove and set aside.
- In a salad bowl, combine black beans, radishes, cucumber, jalapeño, cilantro, and 1 cup crumbled cheese.
- Chop grilled pineapple and add to the bowl with other ingredients.
- In a small bowl, whisk together lime juice, olive oil, and HERDEZ® Salsa Verde.
- Pour dressing over ingredients in the bowl. Add salt and pepper; toss to combine.
- Cover the salad bowl with plastic wrap and refrigerate for about 45 minutes to allow flavors to blend.
- To serve, garnish the salad with remaining crumbled cheese and enjoy!