Black Bean Pineapple Salsa


126 people made this

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


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 (5)


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


This is the best recipe!!! It is a really great summer dish and has a nice fresh test. Make sure that you only try this recipe if you like coriander and really comes through. I've also found that canned pineapples will work if you are unable to get fresh. This also tastes great over greens, the possibilities are endless. - 29 Sep 2008


My husband and I loved this salsa. I served it on grilled jerk chicken and it was wonderful. - 29 Sep 2008

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