We’ve all done the salsa bowl thing – taken some rice, stirred a little tomato salsa into it, added some beans and maybe some cheeze or avocado or whatever else we had on hand.
But have you tried making salsa bowls with fruit salsa?
This pineapple salsa bowl is one of my warm weather favorites for a quick lunch or dinner. And if you have some leftover rice or other grain, there’s no cooking involved at all!
The rice and beans are filling, the salsa is hot, spicy, and flavorful, and the sweetness of the pineapple tones down the heat of the salsa and gives the bowl a light, bright taste. And it’s perfect for warm days because nothing requires heating, except maybe the rice. (I even like it chilled.)
You can also do some amazing things with peach salsa and fresh, juicy peaches, but we’ll talk about that in a few months when it’s peach season.
So … Here is my non-recipe for Pineapple Fruit and Salad Bowl. Be warned – pineapple salsa tends to be VERY hot, so this is not for the faint of tongue!
Ingredients for Pineapple Fruit, Salsa, and Bean Bowl
- Cooked Rice – however much you want
- Jarred Pineapple Salsa
- Canned Pineapple Chunks (don’t drain the liquid)
- Canned Black Beans, drained
Directions for Pineapple Fruit, Salsa, and Bean Bowl
- Spoon room temperature rice into a bowl. (You can warm the rice first, if you’d like.)
- Add a tablespoon or two of jarred pineapple salsa and mix well with the rice. You don’t want a large quantity of salsa – just enough to tinge all the rice pink.
- Add pineapple chunks. Be generous – pineapple salsa tends to be HOT, and the sweetness of the pineapple chunks helps balance the heat.
- Add black beans – whatever looks good to you.
- Stir gently.
- Drizzle with a little pineapple juice.
- Eat!
Resist the temptation to add additional ingredients. That will turn this into more of a standard bean bowl, instead of the light, bright, and refreshing meal or side dish.
VegCharlotte 
I don’t typically like fruit solo, but enjoy it in savory things. You’re playing my song here. Great idea!