Black Bean and Pineapple Salsa

Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
  2. Rinse the cilantro well before chopping.
  3. Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.


Most Helpful

My family loved this so much we have made it twice now. The second time I added more jalepenos (I like the bite with the sweet) and I used crushed pineapple. YUMMY

Heather in Georgia May 27, 2008

Great stuff ! I served it as a baked sweet potato topper and it was a big hit. I also drained the corn but not the tomatoes and used extra cilantro - about a cup because we love it and it used up the whole bunch. It made way more than enough for a sweet potato topper but is also great with chips. I will probably halve it next time and there will be a next time. This is a keeper - Thanks !

Chef RZ Fan October 16, 2007

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