Black Bean and a Kitchen Sink Salsa

Black Bean and a Kitchen Sink Salsa

Fresh, crisp, and zesty with a few surprising ingredients.
Prep Time 30 mins
Total Time 30 mins
Course Appetizer, Salad, salsa, Side Dish
Cuisine American, Mexican
Servings 10 people


  • 2 (15 oz.) cans Black Beans rinsed and drained
  • 1 (15 oz.) can Corn drained
  • 1/3 cup Red Bell Pepper diced
  • 2 Firm Tomatoes seeded and diced
  • 1/3 cup Crushed Pineapple drained
  • 1/4 cup Red onion diced
  • 1/4 cup Scallion (Green Onion) chopped
  • 1 Jalapeno Pepper seeded and finely chopped
  • 2 cloves Garlic crushed
  • 1/3 cup Fresh Cilantro finely shopped


  • Juice of 1 Lime
  • 4 tbsp Red Wine Vinegar
  • 1 tbsp Kosher Salt
  • 1/2 tbsp Pepper
  • 1/2 tsp Cumin


  • In a large bowl combine combine beans, corn, tomatoes, Bell pepper, Jalapeno pepper, scallions, onion, garlic, cilantro and pineapple.
  • Separately, whisk together Lime juice, Red Wine Vinegar, Salt, Pepper, and cumin.
  • Add the dressing  to the vegetables and mix well.  
  • Cover and chill for 30 minutes prior to serving.
  • Serve it with chips or along side your favorite grilled protein.


Roasted corn, instead of canned, will take this salsa to the next level.  Try adding a sliced avocado right before serving for a creamy texture.
Keyword black bean salsa, corn, jalopeno, lime, mexican, pinapple, salsa

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