Black Bean and Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This is a basic chunky salsa recipe. I tried it with chopped scallions one day when I was out of fresh cilantro and was pleased with the result. It is *essential* to use fresh cilantro and jalapenos. If you don't have them, don't bother making it-seriously! Also, you can use crushed pineapple, but it makes the salsa quite watery. I recommend using tidbits instead. Ingredients:
2 (14 ounce) cans black beans, seasoned with olive oil and garlic, drained but not rinsed |
2 (14 ounce) cans no-salt-added corn |
1 (14 ounce) can no-salt-added diced tomatoes |
1 (20 ounce) can pineapple tidbits, drained |
2 fresh jalapenos, diced |
1/3 cup chopped fresh cilantro |
1/2 bunch scallion, chopped |
Directions:
1. Remove the seeds and membranes from the jalapenos before dicing if you prefer less heat. Leave them in if you prefer more.
2. Rinse the cilantro well before chopping.
3. Combine all ingredients in a large bowl. Letting it stand for a few hours will help combine the flavors, but is not an essential step.
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