Black Bean and Pineapple Salsa

4.50 from 2 votes

Black Bean and Pineapple Salsa

This Black Bean and Pineapple Salsa is a vibrant, no-cook recipe that mixes black beans, crushed pineapple, corn, and tomatoes for a sweet and savory bite. Tossed with Italian dressing and fresh cilantro, it’s quick to make and perfect for parties, potlucks, or taco night. Best of all, it gets even tastier after chilling, making it a great make-ahead dish for busy days.

Course Appetizer

Cuisine Mexican

Keyword black beans, dip, pineapple, salsa

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 188kcal

Author Laura

Equipment

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
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.

Nutrition