Black bean Pineapple salsa

This easy vegan pineapple salsa recipe with black beans and avocado is both refreshing and spicy, perfect for any dish.
Pineapple salsa with black beans

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 for pineapple black bean salsa

Ingredients

Seasoning with lime juice a pineapple pico de gallo

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.
Pineapple salsa with black beans, and avocado

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

Alejandra Graf
This easy vegan pineapple salsa recipe with black beans and avocado is both refreshing and spicy, perfect for any dish.
5 de 1 voto
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 4 cups
Calories 199 kcal

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

Serving: 0.25cupCalories: 199kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 297mgPotassium: 573mgFiber: 10gSugar: 6gVitamin A: 136IUVitamin C: 29mgCalcium: 36mgIron: 2mg
Keyword fruit pico de gallo, pico de gallo, pineapple salsa

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 1 vote (1 rating without comment)
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