About this recipe
This pineapple salsa with black beans & avocado is bright and fresh, vegan, and crunchy, sweet, and spicy. It is easy to prepare, and you will want to add it to everything.
You can use it as you would use the typical Mexican Pico de Gallo made with tomato, onion, chile serrano, and cilantro. You can eat this black bean pineapple salsa recipe with corn chips, make tacos with corn tortillas, or make vegan burritos in flour tortillas. You could top roasted vegetables, fried or roasted tofu, or finish a greens and grains bowl.
At home, I like to serve it on weekends when meal times are a little more relaxed. I usually do it as a snack, with corn tortilla chips or chopped fresh vegetables.
Ingredients
- Pineapple
- Onion. I like to use red onion in my Mexican vegan salsas.
- Chile. Use jalapeño peppers or serrano peppers.
- Cilantro, use very fresh cilantro.
- Black beans. You can use canned black beans or home-cooked beans.
- Lime juice.
- Avocado.
How to make pineapple salsa
- Mix all ingredients in a large bowl except the avocado. Season with lime juice and salt. Taste and adjust if necessary.
- Add the diced avocado and mix carefully.
Ideas to serve fruit salsa
- Enjoy this pineapple salsa as a snack or lunch with corn chips.
- Pair it with a cold glass of hibiscus agua fresca.
- Finish roasted cauliflower, other grilled veggies, or a block of roasted tofu.
- Use as a filling for soft corn tortilla tacos or jicama tortillas.
- Mix this fruit salsa with quinoa for extra protein.
why I love this pineapple salsa
Eating salsa made with fresh ingredients has tons of benefits, from the number of nutritional benefits of all the plant-based ingredients to the delicious and bright taste.
I also love that with these dishes, children learn to eat different flavors and see how a single ingredient can be used in many different ways.
How to cut a pineapple?
- Start by washing the pineapple thoroughly with water.
- Cut off the pineapple’s crown (leafy top) and the base (the hard, rough part at the bottom) using a sharp knife.
- Stand the pineapple upright and slice off the skin from top to bottom, following the curve of the fruit, making sure to remove all the eyes (brown spots) on the skin.
- Once you’ve removed all the skin, lay the pineapple horizontally on a cutting board.
- Cut the pineapple in half lengthwise. Cut each half lengthwise again into quarters so you have four long pieces.
- Cut off the core from each quarter of the pineapple. The core is the tough center part that’s not as sweet as the rest of the fruit.
- Cut each quarter into bite-size chunks or slices, depending on your preference. Repeat with the other half of the pineapple.
Black Bean Pineapple Salsa
Equipment
- Cutting board
- Knife
- Bowls
Ingredients
- 1 ½ cup black beans or one can, drained
- 1 cup pineapple, diced
- 3/4 cup red onion, diced
- 1 avocado diced
- a handful of chopped cilantro
- 1 tablespoon chopped jalapeno or more, depending on your taste
- 1/2 teaspoon sea salt
- 1 lime, juice
Instructions
- Mix all ingredients in a large bowl except the avocado. Season with lime juice and salt. Taste and adjust if necessary.Add the diced avocado and mix carefully.
- Serve immediately.
Video
Notes
- This pineapple salsa is best when eaten on the same day.
- Use serrano peppers if you want a spicier salsa.
- For a milder salsa, remove the seeds and veins from the chiles.
- Skip the beans for a lighter pineapple salsa.
- Learn how to cut a pineapple in this link.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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