Tropical Pineapple and Black Bean Salsa

    Tropical Pineapple and Black Bean Salsa


    127 people made this

    About this recipe: Spicy, sweet, colourful and delicious - serve as a dip with tortilla crisps, or as a topping for barbecued meats and fish.

    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

    Prep:20min  ›  Ready in:20min 

    1. In a large bowl, toss together all ingredients. Cover, and chill in the refrigerator until serving.


    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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