Pineapple & Black Bean Salsa
As the end of summer nears, I find my mind still thinking about the foods of summer: fresh salsas, bountiful salads, grilled corn, chilled gazpacho, and colorful fruit-filled desserts. I’m not ready to let them slip away to the pumpkin and apple-flavored fall recipes. There is something so appealing about using produce in its freshest and simplest state.
Enter pineapple and black bean salsa. This refreshing and colorful condiment has a spicy flavor from the jalapeno, which is balanced out by the sweetness of the pineapple. It went paired well with tortilla chips, as well as in a agave and chili spiced sweet potato burrito. While it was simple to make, it’s usually the simple recipes that make me swoon. This salsa is both tasty and also made with the least amount of hassle. I’d say that’s a cooking success any day.
Pineapple & Black Bean Salsa:
2 cups of fresh pineapple, diced
1 cup of black beans, rinsed
1/2 a red onion, diced
1 jalapeno, diced
1 tbsp of cilantro, diced
1 clove of garlic, minced
1 tbsp of extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
Dice the pineapple, onion, jalapeno, garlic, and cilantro. Add all of those ingredients to a bowl. Also add the olive oil, lemon juice, salt, pepper, and black beans. Mix the ingredients together. Chill for about 20-30 minutes to allow the flavors to combine. This salsa keeps well for 3-5 days in the fridge. I enjoyed it on its own with tortilla chips and also in a sweet potato burrito (add a bit of chili powder, salt, pepper, and agave to the sweet potatoes after cooking).