Southwestern salsa with black beans, corn, and pineapple

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 yet, when combined in this healthy dish, they create a burst of freshness, color, and flavor!

This dish is vegetarian, gluten-free, vegan, low in fat and low in calories.   It’s really tasty and filling (thanks to all the fiber).   It’s full of colorful vegetables, as you can see on 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!

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Southwestern salsa with black beans, corn, and pineapple

Prep Time: 30 minutes

Total Time: 30 minutes

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Yield: 4 servings

Ingredients

• 2 cups pineapple, chopped in small cubes
• 1 cup canned black beans, rinsed and drained
• 1/2 cup canned sweet yellow corn, 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
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped finely
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper to taste

Instructions

1. Mix all chopped ingredients for in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.

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