Description
A refreshing black bean pineapple salsa that’s vegan and gluten free, perfect as a dip or topping.
Ingredients
Scale
- 2 tablespoons red onion, finely minced
- 1 tablespoon lime juice (from about 1/2 lime)
- 1 14-oz can black beans, drained and rinsed
- 1 14-oz can corn, drained and rinsed
- 1 cup pineapple, finely diced (about the size of black beans)
- 2 tablespoons fresh cilantro leaves, minced (or more to taste)
- 1/41/2 teaspoon salt and pepper (or to taste)
- 1/2 jalapeño, seeds removed, finely diced (or use less or more, depending on your spice preference)
- 1/41/2 teaspoon salt (to taste)
- 1/41/2 teaspoon pepper (to taste)
Instructions
- Mix It All Up: Start by tossing the diced red onion, black beans, and fresh pineapple in a bowl. You will notice the bright colors and sweet aroma blending together, making your mouth water. This step is all about getting those flavors acquainted, but do not forget to leave the cilantro for later!
- Squeeze the Lime Juice: Next, drizzle some fresh lime juice over your mixture. The zesty scent will hit you right away, adding a refreshing tang. This acid helps balance the sweetness of the pineapple, so do not skip it. Just be careful not to overdo it; a little goes a long way!
- Add Some Spice: Chop your jalapeño and stir it into the salsa, adjusting for heat as you go. If the spice is a bit too strong, remember, seeds and pith can crank it up. Taste as you mix to avoid an overwhelming kick, especially for sensitive eaters.
- Dress with Cilantro: Right before you are ready to serve, throw in that fresh cilantro and give everything a gentle toss. The green will add a burst of color and a lovely smell when you get that mix just right. Try to avoid adding it too early; it tends to wilt and lose its brightness if left too long.
- Chill Before Serving: Let your salsa chill in the fridge for about 20 minutes. This allows those flavors to mingle beautifully. Keep an eye on the timing since serving it too early can leave the taste a bit flat and less vibrant.
Notes
- Storage Tips: Refrigerate in an airtight container at 32-40 degrees F for up to 24 hours. Do not make more than a day in advance as cilantro will wilt.
- Expert Tips: For a more pronounced flavor, consider adding another tablespoon of lime juice or a pinch of salt as needed. If the onion flavor is too strong, marinating it in lime juice for about 10 minutes helps mellow the taste. When choosing pineapple, fresh is the way to go for the best flavor and texture.
- Reheating Instructions: This recipe does not require reheating as it is served cold. Serve it straight from the refrigerator for the best freshness.
- Serving Suggestions: Serve as a dip with tortilla chips, top grilled chicken or fish with this salsa, or use it as a fresh filling for tacos.
- Recipe Variations: Add diced fresh tomato for extra color, incorporate chopped avocado for creaminess, or mix in other beans for variety. Adjust the jalapeño quantity for desired spice level.
- Ingredient Notes: If cilantro tastes like soap to you, substitute with fresh parsley. For those that do not enjoy jalapeño, adjust the quantity used for desired spiciness. You can substitute fresh black beans instead of canned; use about 1.75-2 cups of cooked black beans.
Nutrition
- Serving Size: N/A
- Calories: 119
- Sugar: 5g
- Sodium: 352mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: null