This pineapple salsa with black beans & avocado is bright and fresh, vegan, and crunchy, sweet, and spicy. It is so easy to prepare, and I’m sure you will want to add it to everything.
What to serve pineapple salsa with?
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 with corn chips, to make tacos with corn tortillas, or in a flour tortilla vegan burrito. 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 (affiliate link) or chopped fresh vegetables.
Ingredients for the pineapple salsa
- Pineapple. Use natural pineapple or fresh pineapple. It is best.
- Onion. I like to use red onion in my Mexican vegan salsas; I love the color and how crisp it is. You can use white onion or chives, whatever you have on hand.
- Chile. Make your pineapple salsa spicy use jalapeño peppers or serrano peppers. The jalapeño pepper is less spicy than the serrano pepper, and if you want it to be even less spicy, remove the veins and seeds of the chiles. But again, my recommendation is to make your pineapple salsa spicy.
- Cilantro. Use fresh, well-washed, and pat dried cilantro.
- Black beans. You can use canned black beans or home-cooked beans. If you are using canned, look for the best option.
- Lime juice. Because everything tastes better with a splash of lime, especially Mexican recipes.
- Avocado. Diced avocado.
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.
This is why I love this pineapple salsa
Eating salsa made with fresh ingredients has tons of benefits, from the number of nutritional benefits that all the plant-based ingredients have to the delicious taste and bright taste.
I also love that with these types of dishes children learn to eat different flavors and see how a single ingredient can be used in so many different ways.
Ideas to serve the salsa
- As I told you before, you can eat it as a snack or “pool day food” with corn chips. Have a glass of cold hibiscus agua fresca with it.
- You can also put it on top of roasted cauliflower or other veggies or a block of roasted tofu (affiliate link).
- You can use this pineapple salsa as a filling for soft corn tortilla tacos or jicama tortillas.
- Or maybe to stuff avocados or sweet potatoes
Other Mexican salsa recipes:
Salsa verde, an authentic recipe
Salsa verde, two ways
Enchilada sauce, the best sauce
Salsa molcajeteada
2-ingredient Mexican Salsa
Creamy avocado salsa verde
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Pineapple and black bean salsa
Equipment
- Cutting board
- Knife
- Bowls
Ingredients
- 1 ½ cup black beans or one can, drained
- 1 cup fresh pineapple finely chopped
- 3/4 cup red onion, chopped
- 1 avocado diced
- a handful of chopped cilantro
- 1 tablespoon chopped jalapeno or more, depending on your taste
- 1/2 teaspoon sea salt
- 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 with tortilla chips or potato chips.
Video
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
What you need:
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Buy Now →This recipe first appeared as a sponsored post by Kroger in June 2016. The recipe, the pictures, and the opinions are all mine.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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Hi. I’m loving your blog. Do you happen to have the video for this recipe in English. I saw that you do have it in Spanish. Thanks!!
Hi Joh, yes, you can see it on the bottom right of the post.