Black Bean And Pineapple Salsa Recipes

BEAN AND PINEAPPLE SALSA

Steps:

• In a small bowl, combine the first 11 ingredients. Refrigerate until serving. Serve with tortilla chips.

PINEAPPLE AND BLACK BEAN SALSA

Steps:

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

BLACK BEAN AND MANGO PINEAPPLE SALSA

Steps:

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

PINEAPPLE BLACK BEAN SALSA

Steps:

• Combine all ingredients in a medium bowl and toss to mix well.
• Refrigerate until serving. Serve with tortilla chips.

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.

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.

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.