Saturday, February 19, 2011

The Recipe: Pineapple and Black Bean Salsa

from "Everyday Food" - March 2011

In a medium bowl, combine 1 can (15.5 oz.) black beans, rinsed and drained, 1 1/2 cups chopped pineapple, 1 jalapeno, stemmed, seeded, and minced, 3 tablespoons finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 tablespoon fresh lime juice. Season with coarse salt. Serve with tortilla chips. (Refrigerate up to 3 days.)

Makes 4 cups.

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