This fresh and delicious grilled pineapple, black bean and jicama salsa is the perfect summer appetizer with chips or topper for grilled meats, fish, or tacos! (vegan, gluten-free)
Fire up the grill! I've got the most perfect summer side for y'all today. This grilled pineapple black bean jicama salsa will make your taste buds dance and your tummy happy! Not only is it filled with delicious flavors, but it's also gluten-free, vegan, and dairy-free, if any of those are your jam.
If you've never tried grilling fruit, you should definitely start. Grilling fruits caramelizes their natural sugars, adding a more complex flavor and enhancing their sweetness for irresistible and healthy summer salads and desserts. No grill? No worries! You can use a grill pan on your stovetop too! I use this one from Le Creuset when it's rainy outside (or when my hubby doesn't feel like going out for charcoal).
Besides the delicious grilled pineapple in this black bean jicama salsa the other elements, like the fiber-filled black beans, crunchy jicama, and fresh cilantro add interesting textures and flavors that all complement each other perfectly. They all come together in this fun salsa for a super fresh and delicious topper for grilled chicken, fish, tacos, and more. It's also just as delicious with tortilla chips as an appetizer!
This salsa is perfect for crowds at a summer cookout, too. It fits perfectly into gluten-free and vegan diets, and it's a fresh and healthy addition that your healthy foodie friends will appreciate. The jicama and pineapple add filling fiber, while the black beans contain both fiber and satisfying plant protein. That's a power combo that's perfect for keeping your tummy and taste buds happy!
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PrintGrilled Pineapple Black Bean Jicama Salsa
This fresh and delicious grilled pineapple, black bean and jicama salsa is the perfect summer appetizer with chips or topper for grilled meats, fish, or tacos! (vegan, gluten-free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: appetizer
- Method: grilled
- Cuisine: Tex Mex
Ingredients
- 1 cup cubed jicama
- 1 cup low sodium canned black beans
- 1 cup sliced fresh pineapple
- 1 small jalapeno, seeded and diced
- ⅓ cup diced red onion
- ¼ cup chopped cilantro
- Juice of 1 lime
- Pinch salt
- Olive oil
Instructions
- Heat grill or grill pan to medium heat. Spray with olive oil spray or carefully rub with olive oil. Place pineapple slices on grill, and cook, flipping once, until lines start to appear, about 5 minutes per side. Remove and let cool before chopping into cubes.
- Rinse and drain black beans. Add to a large bowl with pineapple, jicama, jalapeno, onion, and cilantro. Add lime juice and salt. Stir to combine.
- Refrigerate, covered, until ready to serve.
Keywords: grilled pineapple, black bean salsa, pineapple jicama salsa
How long will this last if refrigerated? I’d like to prep it in advance of a party, about 3 days prior if possible.
Hi Spence, I wouldn't make it more than a day or two in advance, but it will last for a little while in the refrigerator.
Yum! I just grilled pineapple for dessert, but never thought to do it savory…this sounds fantastic!
Thanks Tara! I love it as a dessert, too!
O yes, I'll just eat this straight from the bowl!
I did! 🙂
You know I love black beans and jicama! The pineapple is such a pretty and flavorful addition!
Thanks, Jessica!