Black Bean-Chipotle Salsa

Name: Black Bean-Chipotle Salsa
Ingredients: 1 can (8 ounces) pineapple slices in juice, drained; 1 can (15 ounces) black beans, drained and rinsed; 1/2 cup canned pimentos, diced; 1/2 cup onion, diced; 1 can (4 ounces) diced green chiles; 1/4 cup cilantro, chopped; 1/4 cup olive oil; 1 chipotle pepper, pureed and strained*; 3 tablespoons lemon juice; 3 tablespoons lime juice; 1 tablespoon garlic, minced; 1 teaspoon ground cumin seed, toasted**; Salt and pepper, to taste; ** To toast, place seeds in a small skillet. Roast on medium heat for about 30 seconds, shaking the skillet, until the spice smells roasted and pops.

14 ingredients

1 steps

Ingredients

1 can (8 ounces) pineapple slices in juice, drained
1 can (15 ounces) black beans, drained and rinsed
1/2 cup canned pimentos, diced
1/2 cup onion, diced
1 can (4 ounces) diced green chiles
1/4 cup cilantro, chopped
1/4 cup olive oil
1 chipotle pepper, pureed and strained*
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon garlic, minced
1 teaspoon ground cumin seed, toasted**
Salt and pepper, to taste
** To toast, place seeds in a small skillet. Roast on medium heat for about 30 seconds, shaking the skillet, until the spice smells roasted and pops.

Directions

1

{"0":"Preparation:","1":"Grill pineapple slices on gas or charcoal grill until slices have brown grill marks, turning once. Cut into 1\/2-inch dices. In a large bowl, combine pineapple with remaining ingredients except salt and pepper; mix well. Season with salt and pepper, to taste.","2":"Servings: 14","4":"Nutritional Information Per Serving: Calories 80; Total fat 4g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 110mg; Carbohydrate 10g; Fiber 2g; Protein 2g Compliments of Peter Pahk, executive chef, Silverado (Napa Valley, CA)"}