Black Bean & Pineapple Rainbow Salsa

Admittedly, when it comes to apps, salsa isn’t the most exciting option. But this Black Bean & Pineapple Rainbow Salsa is definitely the exception. It’s packed with flavor, thanks to the addition of beans, tomatoes, corn, garlic, red bell pepper and either parsley or cilantro. But the real delight is the pineapple and jalapeños, which add a tangy touch, making it a total crowd-pleaser.

Plus, it’s really, really pretty. Just look at all the colors:

We especially love that this salsa is also packed with nutrition. Because let’s face it, most party spreads don’t include many healthy options. And if you’re trying to be SOMEWHAT behaved, this salsa lets you feel like you’re indulging without throwing you too far off track.

And let’s not overlook the most appealing thing about this salsa: It’s fully customizable. Don’t like black beans? No worries. You can replace them with pinto or kidney beans, or even chickpeas. Not a fan of corn? Leave it out. We aren’t big fabs of cilantro, so we replaced the conventional salsa ingredient with parsley.

However you like it, you can have it. And don’t forget to use the leftovers as a tasty topping for a bland salad, pile it on top of your favorite protein, or pair it with a healthy grain like quinoa or farro.

Here’s how to make it:

Ingredients:

• 1 can low sodium black beans
• 1 can low sodium corn
• 2 Roma tomatoes, diced
• 2 cloves garlic, minced
• 1 red onion, diced
• 1 jalepeno pepper, minced
• 1 cup pineapple chunks, diced
• 1 red bell pepper, chopped
• 3 Tbsp. olive oil
• Handful of parsley or cilantro

Directions:

1. Add all ingredients to a mixing bowl and toss until well mixed.
2. Place in fridge until chilled.