Caribbean-Style Pineapple and Black Bean Salad

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A refreshing and tangy salad combining sweet pineapple, hearty black beans, and bright citrus dressing for a tropical flair. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs fresh pineapple, canned black beans, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, diced fresh pineapple
• 1 1/2 cups, drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp freshly squeezed lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups diced fresh pineapple, 1 1/2 cups drained and rinsed canned black beans, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the pineapple and black bean mixture, tossing gently to coat all ingredients evenly. Refrigerate for at least 20 minutes before serving chilled or at room temperature as a vibrant side dish or light meal.