Black Bean Pineapple Salsa

    20 minutes

    If you can't find tinned black beans you can substitute cooked dry ones which you can buy in Asian markets.

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (99)


    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

    Write a review

    Click on stars to rate