Black Bean & Pineapple Salsa
It’s official! I’m over the snow and I can’t believe I’m saying this because I love snow. So on Saturday in protest of yet another snowstorm I started thinking about my favorite Southwestern and Latin recipes. The goal was to bring some sunshine and heat into my gloomy Bucks County home and after an afternoon of playing with limes, cilantro, pineapples and Jalapeno I felt much better!
Black Bean Pineapple Salsa…. Pure sunshine in a bowl. This salsa makes the perfect side with a latin inspired menu or as an hors d'oeuvre served with tortilla chips. I used canned black beans but cooked dried black beans would also work fine. I would use fresh pineapple not canned for this recipe, canned pineapple maybe on the mushy side for this recipe. If you like extra heat keep the seeds and membrane in the jalapeno.
Black Bean and Pineapple Salsa
- 1 (15.5 oz) Canned Black Beans, Rinsed And Drained
- 1 Whole Medium Sized Pineapple, Peeled and Diced Into ½ Inch Cubes
- ½ Whole red Onion, Diced (about ⅔ Cup)
- ½ Cup Chopped fresh Cilantro
- 1 Whole Jalapeno, Seed Removed and Diced
- 1 Whole Clove of Garlic, Minced
- Zest and Juice Of 1 Lime
- 1 tsp. Salt
Add all ingredients to a large bowl and fold ingredients together until combined. Check for seasoning and store in refrigerator until ready to serve.
How easy was that!