Best Pineapple And Black Bean Salsa Recipes

BLACK BEAN AND MANGO PINEAPPLE SALSA

Black Bean and Mango Pineapple Salsa image

Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.

Provided by Sudie

Categories Sauces

Time 15m

Yield 12 cups

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 garlic cloves, minced
2 jalapeno chiles, minced
6 tablespoons lime juice
1 cup red onion, minced
6 cups chopped mangoes (about 5 mangoes)
2 cups chopped pineapple
1/2 teaspoon hot pepper flakes
1 1/2 teaspoons salt
1/2 cup chopped cilantro

Steps:

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

PINEAPPLE AND BLACK BEAN SALSA

Pineapple and Black Bean Salsa image

This pineapple salsa makes a great appetizer at any party that could use a sweet-and-spicy kick.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups chopped pineapple
1 jalapeno, stemmed, seeded, and minced
3 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Coarse salt

Steps:

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

Nutrition Facts : Calories 47 g, Fiber 3 g, Protein 2 g

BLACK-BEAN-AND-MANGO-PINEAPPLE SALSA

Black-Bean-And-Mango-Pineapple Salsa image

Provided by Marian Burros

Categories condiments

Time 1h

Yield Twelve servings

Number Of Ingredients 11

Ingredients

3 cups dry black beans, picked over and rinsed
1 large onion, chopped
6 small cloves garlic, chopped, plus 2 large cloves garlic, minced
2 jalapenos, minced
6 tablespoons fresh lime juice
1 cup minced red onion
6 cups chopped mango (about 5 mangoes)
2 cups finely chopped fresh pineapple
1/2 teaspoon hot red-pepper flakes
1 1/2 teaspoons salt
1/2 cup chopped cilantro

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.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 1 gram, Fiber 10 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 296 milligrams, Sugar 16 grams

SWORDFISH ON BLACK BEAN AND PINEAPPLE SALSA

Swordfish on Black Bean and Pineapple Salsa image

In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, "that you don't have to have butter and cream to make something taste wonderful." That is no less true today, even if salsas are much more common in our cooking lives. If you're in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)

Provided by Marian Burros

Categories dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 swordfish steak, 3/4 to 1 pound
A little oil for brushing
1 15- or 16-ounce can black beans
1/2 small fresh pineapple, diced
1/2 small onion, diced
1/2 medium red pepper, cored, seeded and diced
1/2 medium yellow, orange or purple pepper, cored, seeded and diced
1/4 to 1/2 jalapeno or Serrano chili, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon rice vinegar
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 169 milligrams, Sugar 20 grams, TransFat 0 grams

BLACK BEAN AND PINEAPPLE SALSA

Black Bean and Pineapple Salsa image

This is a basic chunky salsa recipe. I tried it with chopped scallions one day when I was out of fresh cilantro and was pleased with the result. It is essential to use fresh cilantro and jalapenos. If you don't have them, don't bother making it--seriously! Also, you can use crushed pineapple, but it makes the salsa quite watery. I recommend using tidbits instead.

Provided by mensan98th

Categories Sauces

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

2 (14 ounce) cans black beans, seasoned with olive oil and garlic, drained but not rinsed
2 (14 ounce) cans no-salt-added corn
1 (14 ounce) can no-salt-added diced tomatoes
1 (20 ounce) can pineapple tidbits, drained
2 fresh jalapenos, diced
1/3 cup chopped fresh cilantro
1/2 bunch scallion, chopped

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

Cuban Chicken and Black Bean Tacos with Pineapple Salsa image

Cuban inspired chicken and black bean tacos topped with fresh pineapple salsa!

Provided by @MakeItYours

Number Of Ingredients 34

Ingredients

4 large chicken breasts
Zest of an orange
Zest of a lime
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
2 teaspoons low sodium soy sauce
2 teaspoons honey
3 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
14.5 ounce can black beans, rinsed and drained
2 tablespoons water
1 teaspoon olive oil
1/4 cup yellow onion, diced
2 tablespoons green bell pepper, diced
1 tablespoon jalepeno, diced
1 clove of garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
1 teaspoon honey
1 tablespoon red wine vinegar
3 cups fresh pineapple, diced
1 jalepeno, diced
1/4 cup shallot or red onion, diced
1/2 cup cilantro, chopped
Juice of a lime
1/2 teaspoon kosher salt
Corn tortillas for serving

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.