Best Black Bean And Pineapple Salsa Recipes

BLACK BEAN AND MANGO PINEAPPLE SALSA

Steps:

• Mix all ingredients in large mixing bowl.
• Serve at room temperature.

BLACK-BEAN-AND-MANGO-PINEAPPLE SALSA

Steps:

• Soak beans overnight in cold water.
• Drain and rinse the beans and place in a saucepan with the onion and chopped garlic. Cover with 6 cups of cold water and simmer over medium heat until tender but firm, 30 to 40 minutes. Drain. Rinse in cold water until chilled. (You should have about 8 cups.)
• In a large mixing bowl, combine the cooked beans with all the remaining ingredients and toss well. Set aside until ready to serve.

PINEAPPLE AND BLACK BEAN SALSA

Steps:

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Wash and dry the fish.
• If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
• Drain beans and rinse under cold water. Set aside.
• Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
• Grill or broil the fish for 10 minutes for each inch at the thickest part.
• Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

BLACK BEAN AND PINEAPPLE SALSA

Steps:

• Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
• Rinse the cilantro well before chopping.
• Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.

CUBAN CHICKEN AND BLACK BEAN TACOS WITH PINEAPPLE SALSA

Steps:

• Place the chicken breasts in the slow cooker.
• In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
• Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
• When the chicken is cooked shred it using two forks.
• In a small saucepan over medium high heat, heat the olive oil.
• When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
• Cook the vegetables until they have softened, about 3-5 minutes.
• Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
• Stir everything together then cover with the lid and let it cook for 10 minutes.
• Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.
• In a large bowl combine all of the ingredients for the salsa.
• Stir together and let it set for 30 minutes before serving for the best flavor.
• Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
• Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.