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Tropical Pineapple and Black Bean Salsa
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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Reviews & ratings
Average global rating:
(144)
Reviews in English (100)
Pretty good! I've made this exactly a few times, but have to say a few mods. made it even better. Here are my changes: -**Use only about 1/2 to 3/4 amount of suggested beans, otherwise it gets to be rather beany tasting and overpowers other flavors. -I don't like green peppers, so I just use red and yellow. It's glorious. -Make sure to use fresh pineapple--cut pineapple up and leave in the fridge for a while before serving. This way it drains a bit and you can use the excess juice in addition to the OJ. -I also add fresh mango and a five or so baby tomatoes. -also very nice on crackers - 17 Feb 2008 (Review from Allrecipes US | Canada)
This is the best recipe!!! It is a really great summer dish and has a nice fresh test. Make sure that you only try this recipe if you like cilantro and cumin...it really comes through. I've also found that canned pineapples will work if you are unable to get fresh. This also tastes great over greens, the possibilities are endless. - 09 Jun 2004 (Review from Allrecipes US | Canada)
I love this - it is crunchy, sweet, spicy - like a CIRCUS IN YOUR MOUTH!! I make a double batch every time I make it. I love cilantro so I usually double the amount and kick up the cumin a bit, too. This is great as a side salad or for chip-dipping. We also roll it up in tortillas with seasoned meat. I've made it several times and have even tried with mango instead of pineapple which is also SO good! - 07 Sep 2007 (Review from Allrecipes US | Canada)