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When making fresh salsas or dips, here are a few things to keep in mind:
- Blend it! – If you’re going for a smooth dip like a guacamole or hummus-style dip, a food processor can be your best friend. This is the one I like to use (affiliate like) and it’s perfect for blended dips and spreads!
- Dice it! – When making chunky homemade salsas like this Fresh Pineapple Salsa, a good knife and cutting board are your best friends! Dice those veggies and fruits nice and small and the end product will be the perfect texture for dipping or scooping!
- Go for colour! – Who doesn’t love a super colourful dish in the spring or summer? Use fresh, ripe produce for the best colour and choose a variety – fresh green herbs, red tomatoes, all colours of bell peppers, black beans, red onions, yellow corn – the sky is the limit!
LOOKING FOR MORE HEALTHY WHOLE-FOOD RECIPES WITH EASY COOKING TIPS?
GET MY HEALTHY WHOLE-FOOD RECIPES E-COOKBOOK!
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KITCHEN PRODUCTS I RECOMMEND:
Looking for even more snacks and appetizers? Check out these delicious recipe below!
- Thai Peanut Salad Wonton Cups
- Creamy Bruschetta Stuffed Mushrooms
- Red Lentil Curry Hummus
- Healthy Restaurant-Style Blender Salsa
- Mexican Taco Salad Wonton Cups
- Healthy Vegetarian Nachos
Recipe Video
Watch the video below to see exactly how I make this easy appetizer. You can find more delicious recipe videos on my YouTube channel.Fresh Pineapple Salsa
This Fresh Pineapple Salsa is the best ever healthy snack packed with fruits and veggies - it's perfect for spring and summer barbecues!
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Servings: 6 people
Calories: 134kcal
Ingredients
- 1 cup canned corn
- 1/2 cup finely diced red onion
- 1 large ripe tomato, diced
- 1/2 cup canned black beans, rinsed and drained
- 1 small red bell pepper, diced (or 1/2 large)
- 1 small green bell pepper, diced (or 1/2 large)
- 1 1/2 cups diced fresh ripe pineapple (or use Dole GOLD canned pineapple)
- zest and juice of one lime
- sea salt to taste
- chopped cilantro (to taste) for garnish
Instructions
- Combine the corn, red onion, tomato, black beans, bell peppers, diced pineapple and lime zest and juice, and salt in a large bowl.
- Toss well to combine and add the cilantro to your taste.
- Let sit in the fridge for an hour or so before serving.
Notes
This Fresh Pineapple Salsa will last for up to 4 days in the refrigerator in an airtight container. It can be made up to one day ahead of serving.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 388mg | Fiber: 4g | Sugar: 22g | Vitamin A: 755IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Pat Letkemann says
I made this salsa twice over the Easter/Passover weekend and we love it! I used fresh pineapple -2 cups- and added more lime juice. So good. I drink the juice from it!
Thank you Chrissie!
Chrissie says
You’re so welcome! Thanks for taking the time to leave a comment! 🙂
Megan @ MegUnprocessed says
I could eat this as a dip all day long!
The Busy Baker says
I know, right!? What’s not to love!? I hope you give it a try!
Carolyn says
This is so perfect for summer! I love the flavors added! Yum!
Chrissie says
Thanks so much!