Home \ Avocado Recipes \ Hass Avocado Black Bean And Pineapple Salad

Hass Avocado, Black Bean, and Pineapple Salad Recipe

Inspired by Southwestern and Mexican flavors, this avocado salad recipe is a perfect topping for your favorite grilled chicken or beef recipes, southwest salad or served in a bowl with tortilla chips as a chunky salsa.

Recipe developed by Chef Sue Torres - New York

Re-Calculate: Ingredients

Ingredients:
  • 1/2 cup black beans, cooked
  • 1 ripe, Fresh Hass Avocado
  • 1/4 cup pineapple, diced
  • 1/4 cup cured red onions (see below)
  • 1 Tbsp. cilantro puree (see below)
  • 1 Tbsp. chipotle sauce
  • 9 1/2 Tbsp. lime juice, freshly squeezed
  • Coarse salt and pepper to taste
  • Tortilla chips, to serve
Cured Red Onions
  • 2 red onions, thinly sliced
  • 2 cups lime juice, freshly squeezed (for curing the onions)
  • 1/4 habanero chile, minced
  • Salt and pepper, to taste
Cilantro Puree
  • 1 cup cilantro, packed fresh and washed
  • 1 cup oil, vegetable or corn
  • 2 cloves garlic, roasted
  • 1/4 cup onion, roasted
  • Coarse salt, to taste
Instructions:
  1. Salad
    In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice
  2. Cured Red Onions
    Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days.
  3. Cilantro Puree
    In a blender puree everything but the oil (including washed cilantro, 1/2 cup of freshly squeezed lime juice (or 8 Tbsp of lime juice), roasted garlic cloves, roasted onions, and coarse salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle.
Serving Suggestions:
Presentation:
With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc.). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Send this Recipe to a Friend



Comment on the Hass Avocado, Black Bean, and Pineapple Salad Recipe

If you've tried this recipe and would like to share your comments about it with other visitors to the website or have a question about the recipe, please fill out the form below. We will review all comments, respond to questions and may publish comments of general interest.

Post New Comment