Black bean & pineapple salad bowl
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Black bean & pineapple salad bowl

By Sara Buenfeld

Create this tropical-tasting zingy salad with pineapples, fibre-rich black beans and avocado. Pineapples are a rich source of antioxidants

  • Prep:10 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 347
  • fat 15g
  • saturates 3g
  • carbs 32g
  • sugars 0g
  • fibre 16g
  • protein 12g
  • salt 0.04g

Ingredients

  • 1 small onion (80g), halved and thinly sliced
  • 1 lime , juiced
  • 1 avocado , peeled, halved, stoned and cut into chunks
  • 1 red pepper , deseeded and thinly sliced
  • 10g coriander , chopped
  • ½-1 red chilli , deseeded and finely chopped (optional)
  • 400g can black beans , drained
  • 120g fresh prepared pineapple
  • extra virgin olive oil , for drizzling (optional)

Method

  1. Put the onion into a bowl and pour over the lime juice. Massage together using your fingers to soften. Add the avocado and toss to coat in the lime juice, then add the pepper, coriander and chilli, if using. Toss in the beans and divide between two bowls or lunchboxes.

  2. Scatter over the pineapple and drizzle with a little olive oil before serving, if you like. Best served straightaway.

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