Fresh pineapple just tastes like summer. Serve this pineapple and black bean salsa with tortilla chips or along side grilled chicken or shrimp. It also makes a nice accompaniment to lemon butter tilapia and coconut rice.
by Elizabeth Savoie Dronet
Ingredients
1 can black beans, rinsed and drained
1 1/2 cups fresh pineapple, diced small
1 jalapeno, seeded and minced (can substitute a banana pepper for less heat)
3 Tbsp red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
salt to taste
Method
Combine all ingreients in a bowl. Refrigerate up to 3 days.
For a twist, grill the pineapple first.
Savoie Secrets: It's a Family Recipe 