Wednesday, June 16, 2010

Pineapple Black Bean Salsa

In an effort to eat a little healthier, I made this salsa to bring to a world cup party with some friends. It was great, spicy and sweet from the pineapple and combined with the salty chips it was wonderful.

1 cup pineapple, chopped into chunks
1 bell pepper, chopped roughly
1/2 red onion, finely minced
1-3 jalapeƱo, minced (Add according to your heat preference. Removing the seeds keeps it mild)
3 cloves garlic, finely minced
1 cup corn
1 cup black beans, drained and rinsed
1/4 cup orange juice (or pineapple juice if using canned pineapple)
1/4 cup cilantro, chopped
1/4 tsp ground chili
1/8 tsp ground cumin
salt and pepper to taste

Chop and combine all ingredients in a large bowl. I find that making it a few hours in advance helps the flavors to mingle a little better. Place in the fridge until you are ready to use. Serve with tortilla chips.

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