Welcome to my vibrant and zesty Pineapple Corn Salsa recipe! Savor this delightful blend of sweet pineapple, juicy corn, and a medley of fresh ingredients, making it the perfect accompaniment for your summer barbecues, taco nights, or as a refreshing dip with your favorite chips. It's incredibly easy to make and brings a tropical twist to your table, making every bite a celebration of freshness. Make this recipe if you have any extra pineapple pieces from making my Chicken Teriyaki Pineapple Bowl recipe.
For an appetizer with a similar flavor profile, I highly recommend trying my Mexican Street Corn Deviled Eggs recipe! If you like dished with more salty and sweet contrasts, my quick and easy Spam Fried Rice is a recipe you would definitely enjoy! Scroll down and let's check out how to make my Pineapple Corn Salsa!
Ingredients
Find below the short list of ingredients you will need to make this amazing Pineapple Corn Salsa recipe!
- Pineapple (Fresh or canned)
- Corn
- Black Beans
- Red Onion
- Fresh Cilantro
- Lime Juice
- Olive Oil
- Flaky Sea Salt
- Smoked Paprika
See recipe card for quantities.
Instructions
Start making the Pineapple Corn Salsa by opening up the can of black beans, draining, and rinsing them. If using a fresh pineapple, core the pineapple and cut in quarter inch cubes.
Combine in a large bowl, the prepared pineapple pieces with the black beans, corn, and red onion.
Add the chopped fresh cilantro to the bowl with the other ingredients. Drizzle the freshly squeezed lime juice and the olive oil over all of the ingredients.
Sprinkle the the sea salt and the smoked paprika in the bowl over the ingredients.
Use a large spoon of a rubber spatula to evenly distribute all of the ingredients and coat them in the "dressing".
Serve right away or place in the refrigerator until ready to serve. If refrigerating, give the salsa a stir before serving to bring up the juices that have settled in the bowl.
Substitutions and Variations
- Jalapenos - Finely chop a quarter, or half of a jalapeno, depending on your heat preference, and add it to the bowl with the other ingredients.
- Grilled Corn - Add lots of extra flavor and smokiness to the salsa by grilling your ear of corn before using it in this recipe.
- Cilantro - If cilantro tastes like soap to you, then you can replace it with your desired amount of parsley, or even Thai basil. You may want to modify the quantity in the recipe as per your preference.
Storage
Store any leftover Pineapple Corn Salsa in an airtight container and place in the refrigerator for up to two days. Make sure to give the salsa a good stir before serving it again, because a lot of the juices from the ingredients will be at the bottom of your container.
Recipe
Pineapple Corn Salsa
Ingredients
- 1 cup Black Beans cooked and drained
- 1 cup Pineapple Pieces finely chopped and drained
- 1 cup Corn Kernels from frozen or canned (drained)
- ¼ cup Red Onion finely diced
- ? cup Fresh Cilantro finely chopped
- 3 tablespoon Lime Juice from 1 ½ limes
- 1 tablespoon Olive Oil
- 1 teaspoon Flaky Sea Salt to taste
- ½ teaspoon Smoked Paprika
Instructions
- Combine in a large bowl, the prepared pineapple pieces with the black beans, corn, and red onion.
- Add the chopped fresh cilantro to the bowl with the other ingredients. Drizzle the freshly squeezed lime juice and the olive oil over all of the ingredients.
- Sprinkle the the sea salt and the smoked paprika in the bowl over the ingredients.
- Use a large spoon of a rubber spatula to evenly distribute all of the ingredients and coat them in the "dressing".
- Serve right away or place in the refrigerator until ready to serve. If refrigerating, give the salsa a stir before serving to bring up the juices that have settled in the bowl.
