I found today’s recipe from a magazine that my kids get called The Friend. They have a little section in there with recipes for kids to make. So feel free to bring the kids in the kitchen on this one. Basically as long as you can open a can, you can make this recipe.
The recipe is very similar to a recipe that I have posted before called Black Bean and Corn Salsa which is also known as Cowboy Caviar. I gave this salsa about an hour to sit in the fridge and it was delicious. However, most of the time these kind of salsas only get better the longer you can let them sit and let the flavors marinade. The pineapple added a nice element of sweetness. I found it similar in flavor to a mango salsa i have had in Mexican restaurants. Yummy and easy – who could ask for anything more? This is a fun side to any Mexican dish. I served it with Barbecue Chicken Quesadillas.
Black Bean and Pineapple Salsa
- 1 (15 oz) can of black beans, drained and rinsed
- 2 (8 oz) can of crushed pineapple, drained
- 1 (15 oz) can of corn, drained
- 1 (14.5 oz)can of diced tomatoes (I used a can of diced tomatoes that also had cilantro and lime in them)
- 1/4 cup chopped fresh cilantro
- 1/3 cup Italian dressing
Mix all ingredients together. (I recommend giving it at least 1 hour in the fridge before serving) Serve with tortilla chips.
[...] Black Bean and Pineapple Salsa [...]
I made this today- waiting for it to chill and then I’m diving in!!
P.S. did you drain your tomatoes? I did but not sure that’s the “right” thing to do.
[...] Black Bean and Pineapple Salsa [...]
[...] babies are ready in about 15 minutes. Plus, you could serve them along with tortilla chips and the Black Bean and Pineapple Salsa recipe from [...]
My 5 boys are all grown and out of the house,and my husband and I still subscribe to The Friend magazine! I love the recipes it features for children, and my Grandchildren are starting to get old enough to help in the kitchen now. I’ll have to try this one.
PS…Thanks to Joann for her salmon with salsa recipe she shared in her post!
This fresh idea sounds wonderful and quick. May I share one I have used often. I use a large container of mango salsa from the refrig dep in your store adding the corn and beans and pineapple and 3 tablespoons of cider vinegar to make a very large amount. This freezes well.
My favorite is to poach,bake or microwave salmon steaks and submerge it in the salsa for 24 hours and serve cold over salad or hot over a rice dish. This is a very quick and eye stopping main dish if you are in a hurry to show off. Because of the vinegar this is a pickled dish and will last for 2 weeks in the frig. and can be served in moments.
My family loves any type of dip or salsa. I will definitely be trying this!