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Smokey Black Bean Pineapple Salsa

Smokey Black Bean Pineapple Salsa

This Smokey Black Bean Pineapple Salsa is simple, delicious and uses pantry staples that you already have on-hand.
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Course: Appetizer, garnish
Cuisine: Americana, Mexican
Keyword: dip, salsa
Prep Time: 10 minutes
Servings: 8
Calories:
Author: Ginger Hultin

Ingredients

  • 1 15-ounce can diced tomatoes (drained)
  • 1 medium yellow bell pepper (finely chopped)
  • 2 stalk celery (finely chopped)
  • 1/2 jalapeño pepper (seeded and finely chopped)
  • 1 15 ounce can black beans (rinsed well)
  • 8 ounce canned pineapple chunks (drained and roughly chopped)
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons finely chopped fresh cilantro
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sea salt freshly ground black pepper

Instructions

  • Combine tomatoes, bell pepper, celery, jalapeño, beans and pineapple in a large mixing bowl and stir well with a wooden mixing spoon. In a small bowl, whisk the olive oil, vinegar, paprika, maple syrup, salt and pepper then pour over salsa mixture and stir to coat.
  • Serve immediately or refrigerate in an airtight container for up to 3 days. Serve with chips or over grilled salmon.
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