Grilled Pineapple Black Bean Salsa
So you know how everyone has that one recipe, the one that everyone loves? The one where you are secretly hoping they ask if they can bring something and you already know you are going to ask them to bring “their” signature dish. Well guys, this is mine. I’ve been making this for as long as I can remember and don’t even know how it started but it’s one of my favorite things I make and by far the most requested by friends and family so it only seemed fitting to be my very first recipe post.
It’s a tad bit more labor intensive than just a regular salsa but so worth it. It’s easy to make a big batch and it lasts for a few days. AND…not only is it super tasty with chips of course but it’s great on top of chicken or fish too.
Grilled Pineapple Black Bean Salsa
Ingredients:
- 1 whole pineapple
- 1 can black beans, drained and rinsed
- 1 bag frozen corn
- 1 large tomato
- 1 red onion
- 1/2 bunch of cilantro
- 1 lime, juiced
Instructions:
How to cook Grilled Pineapple Black Bean Salsa
- Heat large saute pan on stove on medium heat. Slice pineapple in 1/2 in rounds. Add 3-4 rounds to the hot pan at a time. Cook for a few minutes until brown and then flip and cook the other side. Remove pineapple from pan and dice while hot. Add diced pineapple and juices to large mixing bowl.
- Dice onion and tomato and add to the bowl with pineapple
- Mix in black beans, corn, chopped cilantro and juice of lime and stir until well incorporated.
Notes:
Store in an airtight container for up to 3 days. Serve with chips or on tacos. Also, makes a great topping for fish or chicken.
You can cook the pineapple on an actual BBQ grill if you'd prefer for a more grilled flavor.
