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Black Bean and Pineapple Salsa

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I found today’s recipe for Black Bean and Pineapple Salsa from a magazine that my kids get called The Friend.  They have a little section in there with recipes for kids to make.  So feel free to bring the kids in the kitchen on this one.  Basically as long as you can open a can, you can make this recipe.

The recipe is very similar to a recipe that I have posted before called Black Bean and Corn Salsa which is also known as Cowboy Caviar.  I gave this salsa about an hour to sit in the fridge and it was delicious.  However, most of the time these kind of salsas only get better the longer you can let them sit and let the flavors marinade.  The pineapple added a nice element of sweetness.  I found it similar in flavor to a mango salsa i have had in Mexican restaurants.  Yummy and easy – who could ask for anything more?  This is a fun side to any Mexican dish.  I served it with Barbecue Chicken Quesadillas.

Black Bean and Pineapple Salsa | realmomkitchen.com
Black Bean and Pineapple Salsa | realmomkitchen.com

Here is what you need to make the
Black Bean and Pineapple Salsa

  • CANNED BLACK BEANS
  • CANNED CRUSHED PINEAPPLE
  • FRESH CILANTRO
  • CANNED CORN
  • CANNED DICED TOMATOES
  • ITALIAN DRESSING

Black Bean and Pineapple Salsa

Real Mom Kitchen

4.5 from 2 votes
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Calories

Ingredients
  

  • 1 15 oz can of black beans, drained and rinsed
  • 2 8 oz can of crushed pineapple, drained
  • 1 15 oz can of corn, drained
  • 1 14.5 ozcan of diced tomatoes, drained (I used a can of diced tomatoes that also had cilantro and lime in them)
  • ¼ cup chopped fresh cilantro
  • ⅓ 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.
Tried this recipe?Let us know how it was!

This is the original photo from this post. The above photo was updated in August 2014.

Laura
4.50 from 2 votes (1 rating without comment)

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14 Comments

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  2. 5 stars
    This salsa is FABULOUS!!! Thank you for saving me on so many occasions when I didn’t have a clue as to what I could bring.

    Reply

  3. I’m delighted which i have observed this weblog. Lastly something not only a junk, which we go through incredibly frequently. The web page is lovingly serviced and kept up thus far. Therefore it must be, many thanks for sharing this with us.

    Reply
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  8. I made this today- waiting for it to chill and then I’m diving in!!
    P.S. did you drain your tomatoes? I did but not sure that’s the “right” thing to do.

    Reply
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  12. My 5 boys are all grown and out of the house,and my husband and I still subscribe to The Friend magazine! I love the recipes it features for children, and my Grandchildren are starting to get old enough to help in the kitchen now. I’ll have to try this one.
    PS…Thanks to Joann for her salmon with salsa recipe she shared in her post!

    Reply

  13. This fresh idea sounds wonderful and quick. May I share one I have used often. I use a large container of mango salsa from the refrig dep in your store adding the corn and beans and pineapple and 3 tablespoons of cider vinegar to make a very large amount. This freezes well.
    My favorite is to poach,bake or microwave salmon steaks and submerge it in the salsa for 24 hours and serve cold over salad or hot over a rice dish. This is a very quick and eye stopping main dish if you are in a hurry to show off. Because of the vinegar this is a pickled dish and will last for 2 weeks in the frig. and can be served in moments.

    Reply