Go Back
+ servings

Fresh Black Bean and Pineapple Salsa

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 as a snack with chips, over brightens up chicken when with it!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 cups
Author Amy


  • 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!