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Hass Avocado, Black Bean, and Pineapple Salad

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Hass Avocado, Black Bean, and Pineapple Salad
Recipe developed by Chef Sue Torres - New York
Category: Salad

Re-Calculate: Ingredients

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Ingredients
  • 1/2 0.5 0.5cup CUP_USVolumeblack beans, cooked
  • 1 1 1ripe Hass Avocado
  • 1/4 0.25 0.25cup CUP_USVolumepineapple, diced
  • 1/4 0.25 0.25cup CUP_USVolumecured red onions (see below)
  • 1 1 1Tbsp. TABLESPOON_USVolumecilantro puree (see below)
  • 1 1 1Tbsp. TABLESPOON_USVolumechipotle sauce
  • 9 1/2 9.5 9.5Tbsp. TABLESPOON_USVolumelime juice, freshly squeezed
  • course salt and pepper to taste
  • tortilla chips to serve
  • 2 2 2red onions, thinly sliced
  • 2 2 2cups CUP_USVolumelime Juice, freshly squeezed (for curing the onions)
  • 1/4 0.25 0.25habanero chile, minced
  • 1 1 1cup CUP_USVolumecilantro, packed fresh and washed
  • 1 1 1cup CUP_USVolumeoil, vegetable or corn
  • 2 2 2cloves garlic, roasted
  • 1/4 0.25 0.25cup CUP_USVolumeonion, roasted
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 (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice (or 8 Tbsp of lime juice), roasted garlic cloves, roasted onions, and course 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.

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