Black Bean and Pineapple Salsa

ng_blackbeansalsa

I love salsa with fresh fruit in it. It is so refreshing and livens up a gloomy winter day.  This salsa is the not what you typically imagine when you think of salsa, as it doesn’t contain any tomatoes. Instead it’s base is made up of black beans, pineapple and onions. I find it a refreshing change! It’s good as a dip with chips, on top of taco salad, or to act more like a relish on top of grilled chicken or fish.

The most important thing to remember when making salsa is to expect to have to adjust the flavors a bit depending on how spicy your pepper is, how strong your onion is,  how much juice is in your limes, and how flavorful your cilantro is. I made my salsa very mild so that my two year old could enjoy it, but I would recommend that you make it a bit more spicy for more kick.

Since tomatoes aren’t in season right now, fresh tomato salsas are expensive to make. If you find your pineapple for a good price, this is actually a filling and more frugal salsa choice (and it makes a large bowlful, so it goes a long way).

Finally, don’t forget to get your nourishing soup and stew recipes ready for our carnival on the 28th, next Wednesday!

Black Bean and Pineapple  Salsa

    3 cups of cooked black beans
    1 pineapple, cored, peeled and cut into small chunks
    1 large bunch of cilantro, stemmed and coarsely chopped
    1 red onion (half to whole), finely chopped
    3 garlic cloves, finely minced
    3 limes, juiced (or more if desired)
    2 teaspoons sea salt
    1/4-1/2 cup of finely minced anaheim pepper (This is a very mild pepper, you can use a spicier one for more kick, seeding your peppers will make them more mild).

Combine all of the ingredients in a large bowl, using the smaller amount of pepper and onion. Gently mix together, and then taste test. Add pepper and and onion to taste, and more salt and lime juice, if desired. And serve! Just note that you will need to adjust the flavors again if you refrigerate for very long as the beans start soaking up some of the flavor. Keep an extra lime to sprinkle on later, if you won’t be serving right away.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Alison says

    This looks right up my alley! We sometimes make a yummy mango salsa with red onions and cilantro and it is also very good.

  2. says

    i know you dont usually do this stuff but you blog makes me happy so . . .im tagging you with a tree of happiness award! come check it out on my blog if you want to play

  3. says

    This was amazingly great! I made it yesterday for my family. I wasn’t sure what my husband would think, and he wasn’t sure either when he saw it, but when he tasted it, he couldn’t get enough. Then, my mom and dad came by today, and they both loved it, too. So, I have been asked for the recipe already by my mom, and my husband has asked that this become a regular fixture around my house! :) Now, do you know of any tortilla chips that are not made with vegetable oil? I can’t seem to find any, even in the “health food” section of our grocery store.

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