Pineapple and Black Bean Salsa

This pineapple salsa makes a great appetizer at any party. Serve the salsa with tortilla chips.

  • Yield: Makes 4 cups
Pineapple and Black Bean Salsa

Source: Everyday Food, March 2011


  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 1/2 cups chopped pineapple
  • 1 jalapeno, stemmed, seeded, and minced
  • 3 tablespoons finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Coarse salt


  1. In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

Cook's Notes

Refrigerate up to 3 days.


Be the first to comment!