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Roasted Pineapple, Corn and Bean Salsa
A light and sweet salsa made with Santiago® Seasoned Black Beans. Perfect over fish, chicken, or as a flavorful dip...
Servings
30
30
Cuisine Type
- mexican
Day Part
- dinner
- lunch
- snack
Menu Part
- sauce
Main Ingredient
- Vegetables
- Beans
- Fruits
A light and sweet salsa made with Santiago® Seasoned Black Beans. Perfect over fish, chicken, or as a flavorful dip.
Ingredients
1 pkg Santiago® Seasoned Black Beans, prepared
4 lb Pineapple rings, drained
1 lb Frozen corn
1 each Jalapeno pepper, stem removed
2 each Large cloves garlic, peeled
2 each Spanish onions, peeled, quartered
¼ cup Canola oil
½ cup Rice wine vinegar
1 bunch Cilantro, rinsed, trimmed
½ tsp Freshly ground black pepper
Steps
Heat convection oven, low fan, to 375°F.
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.
In a large mixing bowl, prepare Santiago® Seasoned Black Beans according to package instructions, set aside.
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.
Chill salsa until cooled; serve with roasted or grilled chicken or fish.
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