Pineapple Black Bean Salsa

In the midst of all the craziness here at our crowded beach house, I’ve managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that’s all you might get when you’re sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it’s pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I’m just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It’ll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS

2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve.

Serves 8.

(Adapted from The Nourishing Gourmet)

Print Friendly

Subscribe

Subscribe to our e-mail newsletter to receive updates.

7 Responses to Pineapple Black Bean Salsa

  1. Rydia Lavenia May 2, 2010 at 12:26 am #

    Oh Man!
    I love corn and black been salsa but I never even thought of pineapples… and I love them!

    Pineapple with those Champagne Mangoes make a killer salsa if you want to sweeten it up even more!

    Can’t wait to make this!

  2. Dzoli August 19, 2011 at 8:51 pm #

    Never made this before but sure look good.So it seems try it before you invite big crowd;))

  3. Grainne April 21, 2015 at 1:01 am #

    love it! I made it and are as a salad as I am trying to lower my intake of carbs. Every bite is just awesome!!

Trackbacks/Pingbacks

  1. Dip Week: Pineapple Black Bean Salsa | - July 19, 2013

    […] Recipe Credit: A Hint of Honey […]

  2. Spiced Turkey Tacos | A Hint of HoneyA Hint of Honey - December 30, 2013

    […] Beans (Yes, you have to plan this one out. But they’re so much better than from a can!), Pineapple Black Bean Salsa (best with blue corn tortilla chips), Mom’s Spanish Rice (my mama’s go-to recipe, […]

  3. Surviving A Case of The Mean Reds ‹ Ms. Made - September 23, 2014

    […] Pineapple Black Salsa by A Hint of Honey […]

  4. Pinterest's Most Popular Mardi Gras Pins | Pin-n-Tell - February 11, 2015

    […] Pineapple Black Bean Salsa by A Hint of Honey […]