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).
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.
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019