Black Bean and Pineapple Salsa

This is a great summer salsa recipe ( I can’t take credit for it-it’s modified from an old issue of Everyday Food), but it is not very kid- friendly so I usually make it when the kids are having a pizza night.

In a medium bowl add 1 can (19 oz) of drained and rinsed black beans, 2 cups of chopped pineapple, 2 tbsp. of finely chopped red onion, one large handful of chopped cilantro and the juice of one lime. I find that it tastes best after it has been in the fridge for at least 30 minutes.

We usually eat it with chips but my husband loves it on top of pulled pork tacos. If you are a cilantro- hater, you could replace the cilantro with a little jalapeno. That would give the salsa a little spice and a nice splash of green.

I hope this weekend finds you all happy and healthy!

– Mom on a veggie mission


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