Fresh Pineapple and Black Bean salsa

Dianne Wells


Can be served as a salad on lettuce or with pita or tortilla chips


★★★★★ 1 vote



  • 1/2 can(s)
    black beans, drained
  • 1
    fresh pineapple, chopped or lg peach, diced
  • 1
    ripe mango, peeled and diced
  • 1
    red bell pepper, diced
  • 1
    jalapeno pepper, finely chopped
  • 1/2 c
    diced green onions
  • 1
    lime, juiced
  • 1/2 c
    vegetable oil
  • 1 tsp
  • 2 tsp

How to Make Fresh Pineapple and Black Bean salsa


  1. Gently toss first 8 ingredients together. Can be made 2 days in advance. Just before serving, add 1 tsp salt and 2 tsp sugar. Serve as a salad on lettuce leaves, with pita chips or tortilla chips

Printable Recipe Card

About Fresh Pineapple and Black Bean salsa

Course/Dish: Dips Salsas

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