I love this recipe because I can keep most of it in my cupboard in case I ever need to whip up a snack for guests. Not only is it mostly shelf-stable, it’s also dairy-free so you don’t have to worry about it spoiling in poolside sunshine!
- 2 cans black beans, rinsed
- 1 small can sweet corn, rinsed
- 1 can diced tomatoes, rinsed
- 1 large fresh tomato, diced (optional)
- 1 small onion, diced
- 1 can sliced pineapple, diced
- 2-4 tbsp pineapple juice as needed to taste (juice from can)
- juice of 2 limes
- dash hot sauce
- salt, pepper, garlic, and cilantro to taste
In a giant strainer, I dump the canned beans, corn, and tomatoes. Rinse and allow to drain. In the meantime, I finely diced pineapple from a can. I prefer to buy pineapple slices and dice it myself because then I can easily reserve the juice separately. You could buy the shredded or chunked pineapple, but then you’d have to separate the juice and create a big mess.
Now is also a good time to finely dice the onion and tomato, if you happen to have them on hand. In a pinch, this recipe works just fine without them! I also use my grandma’s method of onion chopping.
Combine strainer full of beans, corn, and tomatoes with diced pineapple, onion, and fresh tomato in a big bowl. Season with hot sauce, pineapple juice, lime juice, and seasonings. I am very liberal with the cilantro. Need we revisit my obsession with Mexican flavorings?
This recipe is best when served after about 20 minutes in the fridge to chill and blend flavors. If possible, eat it all up in one day! It tends to get a little runny and colorless overnight. WARNING: this makes a massive bowl. That being said, there’s rarely leftovers!