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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 minutes
Total Time 10 minutes minutes
Servings 5 cups
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 DRESSING: 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!