Summer Corn, Pineapple and Black Bean Salsa

Salsa? Salad? Cowboy Caviar?

How about all of the above?!

Go either way with this totally addicting fresh and crunchy Summer Corn, Pineapple and Black Bean Salsa. 

You can:

• scoop it with tortilla chips or pita bread
• wrap in a tortilla with romaine and my perfect guacamole
• serve it warm over brown rice (with extra lime and guac!)
• eat it cold and plain with a spoon or in a bowl (with cubed avocado)

The possibilities are endless. It’s nice to have a big bowl of this in the fridge throughout the week for easy lunches, quick weeknight meals or even a make-ahead appetizer. You can use it in so many ways! This is the kind of recipe that gets better by the next day (kinda like my Spicy Kale & Quinoa Black Bean Salad). Also pairs amazing as a side to my Roasted Cauliflower Tacos. YUM!

Those flavors though!! And that chunky texture…

I helped my mom make this a few weekends back and we both fell in love. This fiesta-in-a-bowl has it all! Sweet summer corn, fresh pineapple, juicy tomatoes, crunchy celery, black beans, white beans, optional jalapeño for a spicy kick, cilantro, spices and LOTS of fresh lime juice. Mix it all up for a versatile, SUPER simple, delicious recipe that couldn’t be easier. While I prefer this salsa as is, rather than cooking it, my mom wrapped it in foil then my dad grilled it for 5 minutes (steamed it, basically) but you can also warm it up over the stove and mix in brown rice for a complete meal. 

Or leave it raw and fresh as I did!

Since my mind must have been elsewhere, I forgot to add in green onions for the pictures even though I had them in the fridge! I do recommend adding these or a little chopped red onion for extra flavor. Totally optional though if you’re not an onion person. 

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Summer Corn, Pineapple and Black Bean Salsa

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Ingredients

• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can cannellini beans, drained and rinsed
• 2 ears of corn, roasted (or 1 can of sweet corn)
• 3 sticks of celery, chopped thin
• 1 cup cherry tomatoes, halved (or any kind of tomato)
• 1 cup fresh pineapple, diced
• 1/4–1/2 cup chopped green onion (or red onion), to taste
• 1/4 cup chopped cilantro
• 1/2 jalapeño, chopped (optional)
• juice of 2 small limes
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt, or more, to taste
• 1/2 teaspoon pepper, or more, to taste

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Instructions

1. Mix all ingredients together in one large bowl. Taste and adjust spices as needed.
2. Cover and refrigerate for one hour (or overnight) to let flavors combine. Makes 6-7 cups.
3. Enjoy!

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Notes

• Serve with tortilla chips, pita bread, in a tortilla, over brown rice or on it’s own!

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