Ahh vacation, you are only a day away! We leave for the Grand Caymans in the morning for my husband’s cousin’s wedding, I can’t wait to be sipping a pina colada on the beach…heaven! And of course celebrating a beautiful union of two wonderful people. I thought I would share with you a tropical inspired dish. I recently made the Hawaiian chicken again and wanted some type of garnish on top, so I went with this particular salsa. I even had some leftover to take to work for lunch in addition to my boring pb & j. The components of this dish meld together to make a refreshing salsa. There is the perfect balance between sweet and salty. If you are looking to shake up your normal salsa routine, this is the ticket. PS Shouldn’t my husband be a hand model, he is such a good helper!
Pineapple and Black Bean Salsa
1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups chopped pineapple
1 jalapeno, stemmed, seeded, and minced
3 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
What you’ll do:
In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.
Source:Martha Stewart Everyday Food