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Bean and Pineapple Salsa Recipe

Bean and Pineapple Salsa Recipe

THE FLAVORS of this tasty salsa complement each other very nicely. I like to serve it over either fish or chicken. It’s a pleasant and colorful change.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:5 servings


  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup unsweetened pineapple tidbits, drained
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons chopped green chilies
  • 1/2 to 1 teaspoon chopped seeded jalapeno pepper
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons minced fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Tortilla chips


  • 1. In a small bowl, combine the first 11 ingredients. Refrigerate until serving. Serve with tortilla chips. Yield: 1-1/4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.