Pineapple Black Bean Salsa

Quick, delicious salsa to make for a football game

First, I'm going to write the usual ingredients I use, but second I'm writing what I did today (we had some friends come over, and the pregnant wife is staying away from hot food and currently hates onions)

2 cups chopped pineapple

1 cup chopped red pepper

2 cups cooked black beans

1/4 cup chopped red onion

1/2 jalapeno finely minced

2 limes juiced

cilantro (garnish)

What I did today

2 cups chopped pineapple

1 cup chopped red pepper

2 cups cooked black beans

1/2 cup cooked corn (to replace the onions)

2 limes juiced

small dash hot sauce (to give flavor, not heat)

Cilantro for garnish

Toss all the ingredients together with the lime juice. Add in the cilantro last. Let sit for an hour if you can, as the pineapple juices will soak up the hot sauce and jalapeno juice to become fiery and sweet (or in this particular case, sweet with a tiny bit of added flavor). 

Because I was missing the green color of the jalapeno in this dish, I bumped up the chopped cilantro. I could eat cilantro straight, so this was not a big deal for me. I served the salsa with black tortilla chips (my favorite tortilla chips are the TOSTITOS® Natural  Restaurant Style Tortilla Chips (Blue Corn in this case).

This is a really nice and fast salsa to make that people really appreciate. This dish can be easily doubled, quadrupled etc. and take just about any substitutions (as evident by my substitutions today).