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Roasted Pineapple, Corn & Bean Salsa

A light and sweet salsa. Perfect over fish or chicken, or as a flavorful dip.

Prep- 20 min. Cook- 20 min. Yield: 30, half-cup servings
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Roasted Pineapple, Corn & Bean Salsa


1  pch Santiago® Seasoned Vegetarian Black Beans, prepared
4  lb Pineapple rings, drained
1  lb Corn, frozen
1  each Jalapeno pepper, stem removed
2  each Garlic cloves, large, peeled
2  each Spanish onions, peeled, quartered
1/4  cup Canola oil
1/2  cup Rice wine vinegar
1  bunch Cilantro, rinsed, trimmed
1/2  tsp Freshly ground black pepper


  1. Heat oven to 375°F.
  2. Roast pineapple, corn, jalapeno, garlic, and onions on a lightly greased sheet pan until unevenly charred and tender, about 20 min. Remove from oven and allow to cool, about 20 min.
  3. In a large mixing bowl, prepare Santiago® Seasoned Vegetarian Black Beans according to package instructions, set aside.
  4. Chop roasted pineapples, jalapeno, and garlic and add to black beans with corn, oil, vinegar, cilantro, and pepper; stir to combine. Chill salsa until cooled completely and serve.

Nutritional Information Per Serving

Calories - 170 Protein - 6 g SatFat - 0 g
Fat - 2.5 g Carbs - 31 g Fiber - 7 g
Iron - 8 % Sodium - 260 mg
Vitamin A - 2 %
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