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Pineapple Black Bean Salsa

This has taken burrito bowls to a whole new level! It's the perfect combination of sweet, salty and a little spicy.


  • 1 (15 oz.) can of black beans

  • 1 (15 oz.) can of corn

  • 1 (20 oz.) can of pineapple tidbits

  • 1 red bell pepper, diced

  • 6 green onions, thinly sliced

  • 1 jalapeño, minced (optional)

  • 2 Tbsp dried cilantro

  • ½ teaspoon kosher salt


  1. Pour your black beans into a colander and rinse thoroughly. Add the corn and pineapple to drain.

  2. Chop up the bell pepper, green onions, and optional jalapeno.

  3. Mix all of the ingredients together in a bowl and serve immediately or store in an airtight container for a few hours or up to 5 days.


  • Serve with taco meat, rice, spinach, and ranch dressing to make burrito bowls!

  • You can optionally reserve a couple tablespoons of the pineapple juice to mix with the salsa. It will make your salsa a little sweeter but can also cause a lot of liquid pooling at the bottom.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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