Chipotle Pineapple Black Bean Salsa
The perfect way to avoid your oven in these hot last days of summer! Black beans, tomatoes, pineapples and jalapeños are mixed with our Chipotle Infused Olive Oil and Pineapple White Balsamic Vinegar.This delicious, easy to make recipe is great mixed with chicken and rice or can be used as a dip for crackers and chips.
INGREDIENTS:
- 30 cherry tomatoes, diced
- 1 cup chopped fresh pineapple
- 1/4 cup finely chopped purple onion
- 3/4 cup black beans, rinsed and drained
- 3 TBS Pineapple White Balsamic Vinegar
- 3 TBS Chipotle Infused Olive Oil
- 1/3 cup finely chopped fresh cilantro
- 1 tsp salt
- 2 TBS lime juice
- Zest of 1 lime
- 1 jalapeño (optional)
DIRECTIONS:
Add chopped tomatoes to a bowl, sprinkle with the salt and pineapple balsamic vinegar. Let sit 5 minutes. Add all other ingredients, stirring vigorously to ensure seasoning throughout, serve immediately, or refrigerate. Enjoy with chips or on top of chicken tings tacos! Psst...this salsa also lasts well in the fridge, so you can also make it a day ahead of time.
