Ingredients:
1/4 Cup Of Fresh Pineapple Juice
1 Cup Of Diced Fresh Pineapple
1/2 Cup Of Chopped Green Bell Pepper
1/2 Cup Of Chopped Yellow Bell Pepper
1/4 Cup Of Diced Fresh Cilantro
1/2 Teaspoon Of McCormick Ground Cumin
1/2 Teaspoon Of Kosher Salt
1/4 Teaspoon Of Coarse Ground Black Pepper
1 Cup Of Fresh Corn Kernels
1/4 Cup Of Diced Vidalia Onion
2 Diced Green Jalapeno Peppers
15 Ounces Of Canned Black Beans
Information:
Serving Size 8
85 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
To begin this pineapple juice salsa recipe, you will first need to drain and rinse your canned black beans. Next take out a large mixing bowl, and add in the black beans, pineapple juice, diced pineapple, green bell pepper, yellow bell pepper, fresh cilantro, ground cumin, kosher salt, ground black pepper, fresh corn kernels, diced Vidalia onion, and diced green jalapeno peppers. Using a wooden mixing spoon, gently stir these ingredients together until your salsa has an even and thick consistency, and all of your fresh ingredients are evenly distributed throughout the bowl. Once your salsa is done, place a lid over your bowl, and then slide it into the refrigerator to chill for roughly one to two hours. Chilling the pineapple juice salsa will blend the flavors, and really add some kick to the spiciness of the green jalapeno peppers. That concludes this delicious south of the border style pineapple juice salsa recipe. Please be sure to browse around our website for other unique and interesting pineapple juice based recipes.
