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® Guacamole Salsa Mild

Rich and creamy, smooth and tangy – just with a little less kick.

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