Black Bean Pineapple Salsa

    20 minutes

    Spicy, sweet, colorful and delicious - serve as a dip with tortilla crisps, or as a topping for barbecued meats and fish.

    126 people made this

    Serves: 8 

    • 150g fresh pineapple, finely chopped
    • 1 red capsicum, diced
    • 1 green capsicum, diced
    • 185g frozen sweetcorn, thawed
    • 400g can black beans, drained and rinsed
    • 2 spring onions, chopped
    • 2 green chillies, chopped
    • 4 tablespoons orange juice
    • handful chopped coriander leaves
    • 1/2 teaspoon ground cumin
    • salt and freshly ground black pepper to taste

    Preparation:20min  ›  Ready in:20min 

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

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    Reviews in English (106)


    Used different ingredients. 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 flavours. -I don't like green capsicums, 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  -  29 Sep 2008


    I had this with caribbean-marinated chicken-it was excellent! The flavours blend together extremely well and compliment each other.  -  29 Sep 2008


    I absolutely loved it. Outstanding! I didn't change one bit and it turned out perfect. When I was buying mangos, they only had the not-so-ripe ones and it actually turned out better as the pieces weren't mushy. Enjoy!  -  29 Sep 2008