Pineapple salsa with black beans & avocado

This pineapple salsa with black beans & avocado is bright and fresh, it is vegan, it's crunchy, sweet and spicy. It is so easy to prepare and I'm sure you will want to add it to everything.

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.

Pineapple salsa with black beans

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 or chopped fresh vegetables.

ingredients for pineapple black bean salsa

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.
Seasoning with lime juice a pineapple pico de gallo

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.

Seasoning with lime juice a bowl with pineapple salsa

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.
  • 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

Pineapple salsa with black beans, and avocado

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

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Pineapple and black bean salsa

Alejandra Graf
This pineapple salsa with black beans & avocado is bright and fresh, it is vegan, it's crunchy, sweet and spicy. It is so easy to prepare and I'm sure you will want to add it to everything.
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


  • Cutting board
  • Knife
  • Bowls


  • 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


  • 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.



This pineapple salsa is best when eaten the same day.


Calories: 199kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 297mgPotassium: 573mgFiber: 10gSugar: 6gVitamin A: 132IUVitamin C: 29mgCalcium: 36mgIron: 2mg
Keyword fruit pico de gallo, pico de gallo, pineapple salsa


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.

This recipe first appeared as a sponsored post by Kroger in June 2016. The recipe, the pictures, and the opinions are all mine.

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