Tropical Pineapple Cowboy Caviar Salsa (Print Version)
# Ingredients:
→ Produce
01 -
225 g fresh pineapple, diced small
02 -
170 g black beans, drained and rinsed
03 -
170 g black-eyed peas, drained and rinsed
04 -
150 g cherry tomatoes, quartered or diced
05 -
1 small red bell pepper, finely chopped
06 -
0.5 small red onion, finely diced
07 -
1 jalapeño, seeded and finely chopped (optional)
08 -
0.5 avocado, diced (optional)
09 -
15 g fresh cilantro, chopped
→ Dressing
10 -
Juice of 2 limes
11 -
30 ml olive oil
12 -
15 ml apple cider vinegar
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Pinch of ground cumin or chili powder (optional)
# Instructions:
01 -
Place diced pineapple, black beans, black-eyed peas, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro into a large mixing bowl.
02 -
In a separate small bowl, whisk together lime juice, olive oil, apple cider vinegar, salt, black pepper, and optional spices until evenly blended.
03 -
Pour the dressing over the prepared ingredients and gently toss to combine, ensuring everything is well coated.
04 -
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
05 -
Just before serving, gently fold in avocado cubes if using and stir again. Adjust seasoning if needed.
# Notes:
01 -
Do not omit the lime juice; it balances the sweetness of pineapple and brightens the salsa.
02 -
For increased heat, replace jalapeño with serrano or habanero peppers.
03 -
Add chili powder or cumin for a smoky dimension.
04 -
Incorporate avocado just before serving to retain freshness and color.
05 -
Store salsa in an airtight container, refrigerated, for up to three days.