Fresh Black Bean Pineapple Salsa is a new twist on an old favorite! It’s a little sweet, a little spicy, and a whole lot of yummy! It’s a favorite a a snack with chips, over brightens up chicken when served with it!
I’m dreaming of all foods that are fresh! After a long winter I’m so over eating frozen or canned fruit and veggies. The only problem is when I go to the grocery store I’m a little bit like a kid in a candy store. I can’t ever decide which fresh produce to buy and end up over buying, then scrambling to use it all up. I just can’t resist!
Since Cinco de Mayo is right around the corner Mexican food is on my mind and I knew I wanted to try making a fresh salsa with my pineapple. It’s a spin on my favorite Black Bean Salsa recipe. My entire family has a serious sweet tooth so this definitely was a hit with them.
Oh, and did I tell you it’s easy. Super easy! Give your pineapple and cilantro a rough chop, drain some black beans, and finely chop a jalapeno and an onion.
Mix a few spices, pineapple juice, lime juice and a little oil together. I always throw all my dressing or marinade ingredients in a canning jar and give it a shake.
Toss everything together and that’s it! This sweet version of salsa will make any chips and salsa addict happy!
Fresh Black Bean and Pineapple Salsa
- 1 16 oz can black beans drained and rinsed
- 2 cups roughly chopped pineapple
- 1 jalapeno finely diced
- 1/4 red onion finely diced
- 1/2 c. cilantro roughly chopped
- 3 T lime juice
- 3 T pineapple juice
- 3 T vegetable oil
- 1 T ground cumin
- 1/2 t chili powder
- salt and pepper to taste
- Combine rinsed and drained beans, pineapple, cilantro, onion, and jalapeno in a bowl.
- Add all dressing ingredients to a canning jar. Tightly screw the lid on and shake until well mixed.
- Pour dressing over pineapple mixture and toss to coat.
- Serve immediately, or store in refrigerator up to 3 days!
- NOTE: Sometimes I cut this recipe in half. Save beans for another use!