This recipe comes from the latest issue of Everyday Food magazine. The in season section features pineapple and I’ve been checking out the fresh pineapple at the grocery store for a couple of weeks now. I took it as a sign to buy a pineapple. I’m a sucker for salsa. In college some of my dorm-mates would buy the gigantic pitcher of salsa from Costco and we would all overdose on chips and salsa. My husband hates when I eat it because he hates the smell of it but I simply can’t resist it. If I’m buying a jar of salsa I usually go for Green Mountain Gringo brand but I definitely prefer fresh salsa.
Pineapple and Black Bean Salsa
(adapted from March 2011 issue of Everyday Food)
- 1 can (15.5 oz) organic black beans, rinsed and drained
- 1 1/2 cups chopped fresh pineapple
- 1 jalapeño, stemmed, seeded and minced
- 3 Tbsp finely chopped red onion
- 1/2 cup chopped fresh cilantro
- Juice from one medium lime
- Coarse salt to season
Combine all ingredients. Serve with tortilla chips. (Refrigerate up to 3 days.) Makes 4 cups.
I didn’t even offer this to the kids. I’m keeping it all for myself.
Last summer was my first time putting anything sweet with black beans, cilantro, etc. and the sweetness was an amazing contrast! I think pineapple and cilantro are a good match indeed. The jalapeno and lime are just a bonus! This salsa sounds delicious and I don’t blame you for keeping this one for you. I might just do the same…
Love the photos AGAIN! This salsa looks delicious and would be a refreshing change from my traditional salsa. Happy Tuesday!
I love fresh pineapple and I have no doubt my husband would be the one hiding this salsa.
Sounds great! Last summer I made a mango black bean salsa! I’ll have to add pineapple next time too!