Tropical Pineapple and Black Bean Salsa
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Tropical Pineapple and Black Bean Salsa
About this recipe: Spicy, sweet, colourful and delicious - serve as a dip with tortilla crisps, or as a topping for barbecued meats and fish.
Ingredients
Serves: 8
- 150g (5 oz) fresh pineapple, finely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 175g (6 oz) frozen sweetcorn, thawed
- 1 (400g) tin black beans, drained and rinsed
- 2 spring onions, chopped
- 2 green chillies, chopped
- 4 tablespoons orange juice
- handful chopped fresh coriander
- 1/2 teaspoon ground cumin
- salt and freshly ground black pepper to taste
Method
Prep:20min ›
Ready in:20min
- In a large bowl, toss together all ingredients. Cover, and chill in the refrigerator until serving.
Note:
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
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