This has taken burrito bowls to a whole new level! It's the perfect combination of sweet, salty and a little spicy.
1 (15 oz.) can of black beans
1 (15 oz.) can of corn
1 (20 oz.) can of pineapple tidbits
1 red bell pepper, diced
6 green onions, thinly sliced
1 jalapeño, minced (optional)
2 Tbsp dried cilantro
½ teaspoon kosher salt
Pour your black beans into a colander and rinse thoroughly. Add the corn and pineapple to drain.
Chop up the bell pepper, green onions, and optional jalapeno.
Mix all of the ingredients together in a bowl and serve immediately or store in an airtight container for a few hours or up to 5 days.
Serve with taco meat, rice, spinach, and ranch dressing to make burrito bowls!
You can optionally reserve a couple tablespoons of the pineapple juice to mix with the salsa. It will make your salsa a little sweeter but can also cause a lot of liquid pooling at the bottom.
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