Spicy Pineapple, Avocado, And Black Bean Salad

| Last Updated: September 5, 2019 |

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Light, fruity, and delicious…

As far as “chop and combine” salads go, this is one of the most delicious we’ve tasted. It’s so simple: pineapple, black beans, avocado, and  jalapeño pepper, of course, to light the match.  The bright grassy flavor of the jalapeño pepper not only brings heat, it meshes very well with the overall fruitiness and earthiness of the salad. It’s delicious served as an appetizer with tortilla chips, or try it simply on its own as a light side salad with fish or chicken.

You can step things up if you want by substituting in serrano peppers for jalapeños. They are oftentimes double the heat with a comparable flavor profile, so expect a most certain heat bump. 

Spicy Pineapple, Avocado, And Black Bean Salad

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Prep Time 15 mins
Total Time 15 mins


  • 1 can black beans 15 oz can, drained and rinsed
  • 1 1/2 cups pineapple diced
  • 2 to 3 jalapeño peppers seeded and diced
  • 1 avocado diced
  • 1/2 onion sliced thin or diced
  • 1/3 cup cilantro chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste


  • Mix all ingredients in a bowl, then add salt and pepper to taste.


Want more heat, try a serrano pepper instead of a jalapeño. It can be double the heat of the jalapeño with a similar bright flavor.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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