This is a basic chunky salsa recipe. I tried it with chopped scallions one day when I was out of fresh cilantro and was pleased with the result. It is *essential* to use fresh cilantro and jalapenos. If you don't have them, don't bother making it--seriously! Also, you can use crushed pineapple, but it makes the salsa quite watery. I recommend using tidbits instead.
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Units: US | Metric
- 2 (14 ounce) cans black beans, seasoned with olive oil and garlic, drained but not rinsed
- 2 (14 ounce) cans no-salt-added corn
- 1 (14 ounce) can no-salt-added diced tomatoes
- 1 (20 ounce) can pineapple tidbits, drained
- 2 fresh jalapenos, diced
- 1/3 cup chopped fresh cilantro
- 1/2 bunch scallion, chopped
- 1Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
- 2Rinse the cilantro well before chopping.
- 3Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.
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Nutritional Facts for Black Bean and Pineapple Salsa
Serving Size: 1 (203 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 101.5
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 9.3 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 4.7 g
- Sugars 5.4 g
- Protein 4.5 g