Pineapple Black Bean & Grilled Corn Salad with Pineapple White Balsamic

June 29, 2026

Pineapple Black Bean & Grilled Corn Salad Recipe at The Little Shop of Olive Oils

When summer calls for fresh, colorful meals, this Pineapple Black Bean & Grilled Corn Salad always answers. It's bright, vibrant, and packed with everything we love about warm-weather cooking—sweet grilled pineapple, smoky corn, hearty black beans, creamy avocado, and plenty of fresh herbs.

The real star of this recipe is our Pineapple White Balsamic. Its naturally sweet, tropical flavor brings every ingredient together without overpowering them, while our Persian Lime Olive Oil adds a fresh citrus finish that makes every bite taste like summer. Together, they create a light vinaigrette that's perfect for backyard cookouts, taco nights, and easy weeknight dinners.

This salad is delicious served alongside grilled meats, seafood, or tacos, but it's hearty enough to enjoy as a meal on its own. It's colorful, refreshing, and easy to prepare ahead of time, making it a favorite for potlucks, picnics, and family gatherings.

If you're looking for a new way to enjoy our Pineapple White Balsamic, this recipe is one you'll come back to all season long. Every bite is a perfect balance of sweet, smoky, tangy, and fresh flavors that celebrates everything summer has to offer.

Pineapple Black Bean & Grilled Corn Salad

A colorful summer salad made with grilled pineapple, sweet corn, black beans, avocado, and cotija cheese, tossed in a bright Pineapple White Balsamic and Persian Lime Olive Oil vinaigrette.

Author: The Little Shop of Olive Oils
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
Category: Salads
Cuisine: American Southwestern

Ingredients

2 ears sweet corn, husks removed
2 cups fresh pineapple, cut into chunks
1 (15 oz) can black beans, rinsed and drained
1 avocado, diced
1 red bell pepper, diced
½ cup diced red onion
¼ cup chopped fresh cilantro
½ cup crumbled cotija cheese
1 jalapeño, thinly sliced (optional)
Lime wedges, for serving
3 tbsp Pineapple White Balsamic
2 tbsp Persian Lime Olive Oil
1 tsp Franklin Raw Honey
½ tsp ground cumin
¼ tsp chili powder
Salt and freshly cracked black pepper, to taste

Directions

Preheat a grill or grill pan over medium-high heat.
Grill the corn for 8–10 minutes, turning occasionally until lightly charred. Remove and let cool before cutting the kernels from the cob.
Grill the pineapple chunks for 2–3 minutes per side until lightly caramelized.
In a large bowl, combine the grilled corn, pineapple, black beans, avocado, bell pepper, red onion, cilantro, and cotija cheese.
In a small bowl, whisk together the Pineapple White Balsamic, Persian Lime Olive Oil, Franklin Raw Honey, cumin, chili powder, salt, and pepper.
Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
Garnish with additional cilantro, cotija cheese, jalapeño slices, and fresh lime wedges.
Serve immediately or chill for 20–30 minutes before serving for even more flavor.