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4.5 from 16 votes

Pineapple Black Bean Salad

Sweet pineapple and nutty whole wheat bulgur combine with black beans and a honey lime vinaigrette for a light, fresh, and filling salad.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Total Cost: $6.97 recipe / $1.16 serving
Servings: 6 (1 cup each)
Author: Beth - Budget Bytes



  • 1 lime, juiced (3-4 Tbsp) $0.33
  • 2 Tbsp olive oil $0.32
  • 1 Tbsp honey $0.12
  • 1/2 tsp cumin $0.05
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp salt $0.02


  • 4 cups cooked bulgur or other grain $0.97
  • 1/2 bunch cilantro $0.45
  • 1/3 cup unsalted cashews $2.40
  • 1 15 oz. can pineapple tidbits in juice $1.19
  • 1 15 oz. can black beans $1.09


  • Cook the bulgur or grain according to the package directions.* Allow the grains to cool completely. Place the pot in the refrigerator to quicken the cooling, if needed.
  • Prepare the dressing by whisking together the lime juice, olive oil, honey, cumin, garlic powder, and salt. Set the dressing aside.
  • Drain the pineapple tidbits very well. Roughly chop the pineapple into slightly smaller pieces. Roughly chop the cashews. Pull the cilantro from the stems and roughly chop the leaves. Rinse and drain the black beans well. Combine the pineapple, cashews, cilantro, and black beans in a bowl.
  • Add the cooked and cooled bulgur and the dressing to the bowl. Toss the ingredients together until everything is evenly mixed and coated in dressing. Serve immediately or chill until ready to serve.


*Many grains require a 2:1 water to grain ratio for cooking. For grain salads, I like to use a little less water (1.5:1 or 1.75:1) to keep the grains chewy and prevent them from becoming sticky.