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Tuesday, December 17, 2013

Cooking with Banshee: Pineapple Black Bean Salsa

The Christmas season involves a lot of visiting and visitors.  As a result, there are a lot of occasions where we are expected to have a little something tasty on hand to share with friends and family.  At first glance, this dish might not seem like it's geared for the holiday season, but trust me on this one.  My gourmet cousin Julie Anne Chittock introduced me to this sweet and spicy salsa when she served it as an evening snack on Thanksgiving night.  I tweaked it a bit from her version.  So, if it's a touch too spicy for you, blame me ... not Julie.

Pineapple Black Bean Salsa

2 cans black beans, rinsed and drained
2 20 oz cans of diced pineapple, drained
1 bunch cilantro, finely chopped
1 red onion, finely diced
3 cloves garlic, finely minced
1/2 cup lime juice
1 Tbs kosher salt
2 Anaheim peppers, finely chopped, stemmed and seeded
2 jalapeƱo peppers, finely chopped, stemmed and seeded

Finely chop the diced pineapple.  Combine all the other ingredients with the pineapple.  You can serve this immediately.  If you wait a day or two, taste before serving and adjust the lime juice and salt as necessary because the beans will absorb those ingredients.

Feliz Navidad!

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