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southwest bean salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 5 people


  • 3 corn on the cobs (grilled on the BBQ (1.5-2 cups If using frozen corn)
  • 1/2 pineapple (grilled on the BBQ)
  • 1 tsp oil (to lightly brush on the pineapple)
  • 1 cup black beans
  • 1/4 cup red onion (finely chopped)
  • 1 red pepper (finely chopped)
  • 1 cup kale (finely chopped)
  • 1 avocado


  • 1/2 jalepeno (seeds removed)
  • 1/3 cup lime juice
  • 3 tbsp avocado or olive oil
  • 1 clove garlic
  • 1/4 cup orange juice
  • salt and pepper to taste


  • Heat your BBQ on medium to high (depending on how hot your bbq gets). Option, to soak your wooden skewers for 30-60 minutes before using.
  • Remove the husks off the corn. Slice your pineapple in long thick pieces so that a wooden skewer can easily go through it. I used half of a pineapple, dividing it into quarters. Lightly brush the pineapple with a 1 tsp of oil so that it doesn't stick to the BBQ. I didn't find I needed to do this with the corn, as it didn't stick.
  • Place the pineapple and the corn on the BBQ, keeping an eye on it and rotating the pieces every few minutes. It took about 15 minutes for them to look nice and toasty for me.
  • While the corn and pineapple are on the BBQ, begin to prepare your other vegetables. Finely chop the onion, red pepper, and kale. Cut the avocado and drain the black beans of any excess liquid (if using black beans from a can). Add all of the chopped veg and beans to a bowl and set aside.
  • Prepare the dressing. Using half of a jalapeno, remove the seeds from inside. Add the jalapeno, lime juice, garlic, oil and orange juice to a high-speed blender and blend until smooth. Finish by adding the salt and pepper. Set aside or put in the fridge while you wait for the pineapple and corn to finish.
  • Once the pineapple and corn are done, let them cool for a few minutes afterwards (10-15 minutes). Remove the skewers and begin slicing the pineapple into tiny pieces. The size is personal preference, but texture wise, smaller the better. Set aside.
  • To remove the kernels from the corn: stand the cob upright and then using a sharp knife, slice from top to bottom in a downward motion. You can press quite firmly against the core of the corn. Do this for each corn on the cob.
  • I preferred the salad when it was a little chilled because then the flavours have more time to meld together. But it was also quite delicious at room temperature. If you want it to be more on the chilled side, pop all the salad ingredients in the fridge for half an hour, but not necessary.
  • Assemble the salad. Whether you let the vegetables and dressing chill in the fridge beforehand or not, when you are ready, add all the salad ingredients to a large bowl and toss. Next, add a little bit of the dressing at a time, toss, taste and then decide if you want to add more. Enjoy right away, or place in the fridge until ready to eat.
  • Store the salad in the fridge in an airtight container for 3-5 days. If you are storing in the fridge, I would suggest not adding avocado to the whole salad. Just add it to the bowls you will be eating right away or the avocado will go brown in the fridge.