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Black Bean Pineapple Salad

“I created this when I had little left in the fridge and needed something healthy and fast. The black beans and pineapple go well together and it's so easy to make!” Julie Muccillo - Chicago, Illinois
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 6 cups fresh baby spinach
  • 1 can (15-1/2 ounces) unsweetened pineapple chunks, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup each chopped sweet red and orange peppers
  • 1/2 cup crumbled feta cheese
  • 1/4 cup prepared balsamic vinaigrette


  • In a large bowl, combine the spinach, pineapple, beans, peppers and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts
2/3 cup: 149 calories, 3g fat (1g saturated fat), 5mg cholesterol, 338mg sodium, 23g carbohydrate (10g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.

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Average Rating:
  • kfree1993
    Sep 10, 2010

    This salad was so tasty. Not too sweet and not too tart. I used pineapple tidbits instead of the chuncks and it worked well. When I make this again, I'm going to use a little romaine lettuce with the spinach to see how that works. I used my salad spinner to get as much liquid as I could and it kept the salad fresh for an extra day for leftovers.