Southwestern Salsa with Black Beans, Corn, and Pineapple is a simple recipe that comes together in just 30 minutes. Use this salsa as an appetizer. Or, serve this with cooked shrimp, grilled fish, or grilled chicken.
I'd like to introduce you to my favorite salsa made with black beans, corn, chopped bell peppers, tomatoes, pineapple, cilantro, and lime juice. Those are very simple ingredients, however, when combined together in this healthy dish, they create a burst of freshness, color, and flavor!
This Southwestern salsa is really tasty and filling (thanks to all the fiber). It's full of colorful vegetables, as you can see in the photos. Sometimes I can eat just a bowl of this (and nothing else) for dinner and not be hungry. At other times, I like to add fish or shrimp. This dish is perfect on its own, it's also great as a side dish. If you make this just once, you will quickly realize that this is a really good recipe to have in your weekly or monthly recipe rotation!
Southwestern Salsa with Black Beans, Corn, and Pineapple
- 2 cups pineapple chopped in small cubes
- 1 cup black beans from the can, rinsed and drained
- ½ cup yellow corn from the can, rinsed and drained
- 1 cup tomato chopped in small cubes
- 1 red bell pepper chopped in small cubes
- 1 green bell pepper chopped in small cubes
- ¼ cup red onion minced
- ¼ cup cilantro chopped finely
- 2 tablespoons lime juice freshly squeezed
- Salt and pepper to taste
- Mix all chopped ingredients in a large bowl. Add lime juice, salt, and pepper to taste. Toss to combine.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.