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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).

1 Hour
8 Minutes
1 Hour 8 Minutes


  • 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


  1. Preheat indoor or outdoor grill to medium heat.
  2. Drizzle front and back of pineapple rings with olive oil.
  3. Place on preheated grill, cook 4 minutes per side to get nice grill marks, remove and set aside.
  4. In a salad bowl, combine black beans, radishes, cucumber, jalapeño, cilantro, and 1 cup crumbled cheese.
  5. Chop grilled pineapple and add to the bowl with other ingredients.
  6. In a small bowl, whisk together lime juice, olive oil, and HERDEZ® Salsa Verde.
  7. Pour dressing over ingredients in the bowl. Add salt and pepper; toss to combine.
  8. Cover the salad bowl with plastic wrap and refrigerate for about 45 minutes to allow flavors to blend.
  9. To serve, garnish the salad with remaining crumbled cheese and enjoy!