Black Bean Salad with Pineapple Salsa Recipe

Black Bean Salad with Pineapple Salsa

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  • black beans
  • fresh corn kernels
  • zucchini, small dice
  • red onion, small dice
  • fresh garlic, minced
  • jicama, small dice
  • fresh cilantro
  • fresh lime juice
  • cayenne
  • sea salt
  • tomatoes, small dice


  • fresh pineapple
  • fresh mango
  • lime juice
  • red onion
  • fresh ginger
  • lime juice
  • serrano peppers
  • fresh cilantro

Tasty Shrimps: (not pictured)

  • 26/30 shrimp, raw
  • lemon juice
  • fresh garlic
  • black pepper

Corn Tortillas

How to make Black Bean Salad with Pineapple Salsa


  1. Cook corn kernels and zucchini bits quickly over high heat with little fat. Alternately, grill. We're looking for some char action here.
  2. Add onions and garlic towards the end of cooking. Soften, but do not over cook.
  3. Combine remaining ingredients and season to taste with salt, pepper, cayenne, and lime juice.
  4. Let rest overnight.


  1. Combine all, taste, season.
  2. Let rest overnight.


  1. Splash those cute little seabugs in lemon juice and garlic.
  2. Cook quickly over medium heat in a little bit of oil.


  1. Steam 'em up and dig in.

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