• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Combo Plate

Food from all over the Americas

  • Index
  • About the Cooks
  • Rescued Recipes
You are here: Home / Appetizers / Fresh Pineapple and Bean Salsa

Fresh Pineapple and Bean Salsa

July 22, 2018 by admin Leave a Comment

Pineapple Bean Salsa (c) Ed Valdizan

Ed: This is a funtastic, refreshing salsa for when you have the craving for something savory and sweet, cool, and delicious, but with relatively few calories and plenty of fiber.

I am so happy to share the recipe with you because I know that you will enjoy preparing this pineapple and black bean salsa as much as you will eating it. Presenting it in the hollowed-out pineapple shells gives it an exotic, tropical feel and will show how creative and playful you can be in the kitchen.

You can serve your pineapple bean salsa as a condiment (for wraps or fish tacos, for example), or as a “dip” for chips or Cheese Cracklings. It is also good by itself, as a refreshing salad or side for grilled meats on a hot summer day. Enjoy!

Note: This recipe calls for ground chile pepper. Be sure you the know the difference between chili powder and ground chile before you start.

 

Print
Pineapple Bean Salsa

Fresh Pineapple and Bean Salsa

A refreshing, salty-sweet salsa that is delicious as a condiment, a dip for chips, or as a salad/side.

Course Condiment, dip, Salad, salsa
Cuisine American
Keyword beans, pineapple, salsa
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 145 kcal
Author Ed Valdizán / comboplate.net

Ingredients

  • 1 medium-sized ripe pineapple
  • 2 medium-sized tomatoes
  • ½ cup chopped cilantro leaves
  • ½ medium-sized white onion, diced
  • 2 fresh jalapeno peppers, seeded and deveined, diced
  • 1 15-ounce / 425 grams can of black beans, drained and rinsed
  • 1 large red bell pepper, seeded and deveined, diced
  • 3 tablespoons apple cider vinegar
  • 1 ½ tablespoons extra virgin olive oil
  • 1/3 teaspoon ground chile pepper* (such as piquin)
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic salt

Instructions

  1. On a large and clean cutting board, remove the pineapple crown. Cut the pineapple horizontally into halves. With a small and very sharp knife, carefully cut out the pineapple pulp, slicing circularly around the inside of the fruit and leaving about ½-inch of fruit stuck to the rind. Dice the pulp and rinse the shells under cool running water. Set the shells aside in a large bowl, face down, to drain.
  2. Dice the tomatoes, removing the seeds. Mix them with the chopped cilantro leaves, the diced onion, and the diced pineapple. Add the diced jalapeno peppers, the drained beans, and the diced the bell pepper. Stir everything together in a large metal or glass bowl with a large ladle.
  3. Add the vinegar, olive oil, salt, pepper, olive oil, ground chile pepper, black pepper, and garlic salt. Carefully stir in these ingredients with a gentle folding motion. Let the mixture rest for 5 or 10 minutes.
  4. Ladle your pineapple bean salsa into the pineapple shells for serving.

Recipe Notes

Serving suggestion (as shown in photo): On two round platters or large plates arrange leaves of iceberg or romaine lettuce, leaving space in the center free for an empty pineapple shell. Place a slice of smoked ham onto each lettuce leaf, then 1 or 2 tablespoons of your Fresh Pineapple and Bean Salsa. Pour half of the remaining salsa in each pineapple shell and place one filled shell on each platter/plate to serve. Each person can roll their lettuce with ham into a wrap to eat as a snack or appetizer, then eat the rest of the salsa with chips.

Other refreshing dips/salads:

  • Watermelon and Strawberries Salad
  • Basic Chunky Guacamole
  • Zucchini and Pepper Salad

More with pineapple:

  • Pineapple Slices with Coconut Gelatin

Another not-to-miss recipe with beans

  • Costa Rican Doctored Up Beans (Cubaces arreglados)

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on X (Opens in new window) X
  • Click to share on WhatsApp (Opens in new window) WhatsApp

Filed Under: Appetizers, Condiments & Sauces, Dips, Spreads, & Toppings, Gluten-Free, Salads & Sides, Vegetarian Tagged With: beans, pineapple, salsa

Previous Post: « Chili Powder vs. Ground Chile
Next Post: Peruvian Chicken Cau Cau »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Your hosts, Robin & Ed

Ed Valdizan Robin Grose

Life's too short to eat just one type of food! Come with us as we cook our way through North, Central, and South America and the Caribbean.

  • Follow us on Facebook

Follow Us

  • Facebook
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Let’s Get Cookin’

  • 5 Toxic Myths About Cooking
  • 6 Tips for Successfully Following a Recipe
  • Alphabetical Index (All Content)
  • Groundhog
  • Links to Our Content Published Elsewhere
  • Meet the Cooks
  • Rescued Recipes
    • Rescued Salad Recipes

Browse Recipes by Category

  • Appetizers
  • Breads
  • Condiments & Sauces
  • Dips, Spreads, & Toppings
  • Extra Easy
  • Gluten-Free
  • Ingredients
  • Main Dishes
    • One-dish Meals
  • Pasta
  • Salads & Sides
  • Snacks
  • Soups
  • Sweets & Desserts
  • Vegetarian

Featured Posts

Shrimp Cocktail, Veracruz Style

Shrimp Cocktail Veracruz-style in a glass goblet

Mexican Meatballs (Albóndigas)

Making meatballs

Chili Powder vs. Ground Chile

Chili powder ingredients

Cheese Cracklings (Chicharrón de queso)

Cheese Cracklings or Chicharrón de queso

Chinese Café Sweet Muffins (Panqué de café chino)

Chinese Cafe Sweet Muffins / Panqué de café chino

Rustic Campfire-style Mexican Carne Asada

Grandpa Foley Special (Smoked Sausage Dinner)

Smoked Sausage Dinner, known in our family as Grandpa Foley Special

Peruvian Chicken Cau Cau

Peruvian Chicken Cau Cau

Mexican Shrimp Soup (Caldo de camarón)

Mexican Shrimp Soup - Caldo de camarón mexicano

Pineapple Slices with Coconut Gelatin

Coconut gelatin pineapple rings

Locos for Jello

Mosaic Gelatin Mexican

Sweet and Sour Pasta Veggie Salad

Sweet and Sour Pasta Veggie Salad
  • Index
  • About the Cooks
  • Rescued Recipes

Archives

Blog Stats

  • 158,217 hits

Copyright © 2025 · Foodie Pro & The Genesis Framework