Recipes for Summer Sustenance: Pineapple Black Bean Salsa
Melissa Parisi, RD
Looking for a versatile, easy-to-make dish that can be part of many different summer meals? Try this pineapple black bean salsa! It can be eaten on its own or used as a refreshing way to top off some grilled chicken or fish. It also allows you to be creative. Feel free to add other items you like such as avocado, tomato, jalapeno, or corn. The possibilities are endless!
Underneath the flavor of this sweet and hearty salsa are a bunch of nutritional benefits. Pineapple and red bell peppers both provide antioxidant properties. The addition of black beans contributes substantial fiber and protein, making it a great choice to fill you up. Beans are specifically a great source of soluble fiber, which can help lower cholesterol levels.
- 1 and 1/2 cups pineapple, diced
- 1 can (15 ounce) black beans, drained and rinsed
- 1/3 cup white onion, diced (can use red onion if preferred)
- 1/2 cup red bell pepper
- 1/2 teaspoon cumin
- 1 Tablespoon of fresh cilantro or 1 teaspoon of dried cilantro
- Juice of 3/4 lime
- Salt and pepper to taste
- Dice pineapple. Drain if there is a lot of juice afterwards.
- Dice onion and red bell pepper. Measure and add to bowl
- Drain black beans and rinse, add to bowl
- Add cilantro and cumin to mixture
- Squeeze fresh lime juice over top of ingredients
- Mix together in bowl
- Add salt and pepper to taste.
Can be served immediately, or chilled for a few hours to let flavors combine. Serves 6.
Serving suggestions: Serve with whole grain pita chips or baked tortilla chips, on top of tacos, fish, or grilled chicken, or mixed in with salad or rice.