Black Bean, Avocado and Pineapple Salsa

What is one to do when a fragrant pineapple and a tender avocado present themselves? Salsa seemed like a good option to me. I am a fan of this recipe for various reasons—first, I think it tastes pretty great. It is also breezy to pull together, helpful in the summer when there are far more pleasant occupations than loitering in a hot kitchen. It is also full of protein, fiber and antioxidants. So far, I have served it with halibut, swordfish and tuna, but I suspect chicken and pork would also marry happily. It tastes better after the ingredients have spent some time together, so feel free to bring it along to a BBQ, a picnic or camping.


  • 1 can black beans
  • 1 small red onion, minced
  • ¼ pineapple, minced
  • 1 avocado
  • juice of one lime
  • sea salt, pepper


Empty can of black beans and wash until clean. Set aside to dry. Mince onion, and empty into your salsa bowl.

Cut pineapple into four equal pieces. Separate ¼ of the pineapple and mince. Add minced pineapple to the bowl. Cut avocado into small cubes, and add them to the bowl.

Juice the lime, and add juice and pulp to the bowl. Add beans, and toss all the ingredients together. Add salt and pepper, to taste.

*Note: I do not personally like cilantro, but if you do, feel free to freshly chop some and add it just before serving.

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