Pineapple & Black Bean Salsa

Photo: Bowl of Pineapple and Black Bean Salsa
Pineapple & Black Bean Salsa recipe from Down to Earth Organic and Natural.
Yield
2-3 cups
Vegan
Dressings, Dips and Sauces
Ingredients
  • 1 medium white pineapple
  • 3 Tablespoons brown sugar, divided
  • 2 Tablespoons + ¼ cup sunflower oil, divided
  • Zest and juice of 2 limes
  • Zest and juice of 2 blood oranges
  • 2¾ cups fresh cilantro
  • 2 cloves garlic
  • ½ teaspoon salt
  • 2 Tablespoons water
  • 1 Tablespoon minced fresh jalapeño or more to taste
  • ½ cup cooked or canned black beans, drained and rinsed
  • ¼ cup diced red bell pepper
Instructions
  1. Preheat oven to 425°. Line a large baking sheet with parchment paper.
  2. Remove pineapple rind and slice into ½" rounds. Pat dry with paper towels to soak up any extra moisture.
  3. In a small bowl, mix together 2 Tablespoons brown sugar and 2 Tablespoons oil. Spread mixture lightly on both sides of pineapple rounds.
  4. Place pineapple in a single layer on baking sheet. Bake 15-20 minutes or until golden brown. Set aside to cool.
  5. Meanwhile, combine 1 Tablespoon sugar, ¼ cup sunflower oil, lime and orange zest, lime and orange juice (about ⅓ cup juice total), cilantro, garlic, salt, water and jalapeño in a blender and blend until smooth.
  6. Once pineapples are cooked and cooled, remove cores and dice into bite-sized pieces. Combine diced pineapple, cilantro mixture, beans and bell pepper in a large bowl. Chill and serve. Enjoy!