Black Bean, Grilled Pineapple, 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 1/2 cups (or 4 - 1/2 inch thick)

    pineapple rings

  • 1 (15-ounce) can

    black beans, drained and rinsed

  • 1 1/2 cups

    radishes, stemmed and chopped

  • 2 cups

    chopped and seeded cucumber

  • 1-2 teaspoons

    chopped jalapeño

  • 1/4 cup

    chopped cilantro

  • 1 1/2 cups

    crumbled queso fresco or feta cheese, divided

  • 1/4 cup

    fresh lime juice

  • 1/4 cup

    extra virgin olive oil

  • 1/4 cup

    HERDEZ® Salsa Verde

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    fresh ground black pepper

Print Recipe

Serves 4



  1. Preheat indoor or outdoor grill to medium heat. 

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


HERDEZ Queso Blanco con Jalapeños Queso Dip

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