Grilled 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
Scale
- 1 cup cubed jicama
- 1 cup low sodium canned black beans
- 1 cup sliced fresh pineapple
- 1 small jalapeno, seeded and diced
- 1/3 cup diced red onion
- 1/4 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