(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.
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.
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
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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.
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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.
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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.
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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:
More with pineapple:
Another not-to-miss recipe with beans
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