Black Bean and Pineapple Salsa
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I first discovered this cheerful Black Bean and Pineapple Salsa in a children’s magazine my kids receive called The Friend. They often include simple, fun recipes designed for young chefs, and this one is truly perfect for getting the kids involved. With mostly canned ingredients and minimal prep, it’s a great way to invite little helpers into the kitchen. If you can use a can opener and stir a spoon, you’re halfway there!
This salsa reminds me a lot of my Black Bean and Corn Salsa (a.k.a. Cowboy Caviar), but with a tropical twist. Letting it chill for about an hour really allows the flavors to meld, though it only gets better with time. The pineapple adds a bright, sweet pop that balances beautifully with the savory beans and tomatoes, much like a mango salsa you might find at a Mexican restaurant. It’s fresh, flavorful, and just plain fun. I served it alongside Barbecue Chicken Quesadillas, and it made the whole meal feel extra special.
Ingredients for Black Bean and Pineapple Salsa
- CANNED BLACK BEANS
- CANNED CRUSHED PINEAPPLE
- FRESH CILANTRO
- CANNED CORN
- CANNED DICED TOMATOES
- ITALIAN DRESSING
Instructions for Black Bean and Pineapple Salsa
In a large bowl, combine black beans, drained and rinsed, with crushed pineapple, corn, and canned diced tomatoes, also drained. (If you can find a version with lime and cilantro already added, even better—it adds extra brightness!) Stir in chopped fresh cilantro and your favorite Italian dressing for a zesty finish.
Mix everything together gently until well combined, then cover and refrigerate for at least 1 hour. This gives the flavors time to marry and makes the salsa even more delicious. Serve chilled with tortilla chips and watch it disappear!
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely chop it and drain off any excess juice so the salsa doesn’t become watery. Fresh pineapple adds even more brightness and a slightly firmer texture.
How long does this salsa keep in the fridge?
It stays fresh for about 3–4 days when stored in an airtight container in the refrigerator. In fact, the flavor gets better after a few hours as the ingredients marinate together.
Can I make this salsa ahead of time?
Yes! It’s a great make-ahead option for parties or meal prep. Just give it at least an hour in the fridge before serving to let the flavors mingle.
What can I serve this with besides tortilla chips?
It’s super versatile! Try it as a topping for grilled chicken, tacos, burrito bowls, or even over a bed of greens as a quick salad.
Is this recipe kid-friendly?
Definitely, it’s mild, sweet, and fun to make—especially since it mostly involves opening cans and stirring. A great recipe to tackle with little kitchen helpers!
Can I use a different dressing if I don’t have Italian?
Yes—try a citrus vinaigrette, lime-based dressing, or even a light homemade option with olive oil, lime juice, and a touch of honey.
FOR MORE RECIPES LIKE THIS, TRY:
- Roasted Tomato Salsa
- Blender Chili Mango Salsa
- Avocado, Corn, and White Bean Salsa
- Super Fast Blender Salsa
Black Bean and Pineapple Salsa
Real Mom Kitchen
Ingredients
- 15 oz can black beans, drained and rinsed
- 16 oz can crushed pineapple, drained
- 15 oz can corn, drained
- 14.5 oz can diced tomatoes, drained (I used a can of diced tomatoes that also had cilantro and lime in them)
- ¼ cup fresh cilantro chopped
- â…“ cup Italian dressing
Instructions
- Mix all ingredients together. (I recommend giving it at least 1 hour in the fridge before serving) Serve with tortilla chips.
