Pineapple Salsa with Black Olives
Ingredients:
2 Cups of Chopped Pineapple
1 Cup of Chopped Onions
1 Cup of Fresh or Frozen Corn
1 Cup of Kidney Beans
1 Cup of Yellow Bell Peppers
1/2 Cup of Diced Black Olives
1/4 Cup of Orange Juice
1/4 Cup of Cilantro
1/2 Teaspoon of Ground Garlic
1/4 Teaspoon of Salt
1/4 Teaspoon of Sugar
1/4 Teaspoon of Ground Pepper
1 Teaspoon of Virgin Olive Oil
Serving Size:
Produces 6 Servings
Instructions:
Place all of the ingredients into a mixing bowl, and stir. The salsa can be chilled in the refrigerator, or served instantly. Pineapple and black olive salsa can be an excellent side dish for any barbeque setting, as it compliments most types of beef, pork, lamb, and fish. It also goes well with pasta.
Pineapple Salsa with Mango
Ingredients:
2 Cups of Chopped Pineapple
1 Cup of Chopped Mango
1 Cup of Fresh or Frozen Corn
1 Cup of Chopped Onions
1 Cup of Black Beans
1 Cup of Green Bell Peppers
1/4 Cup of Lime Juice
1/4 Cup of Cilantro
1/2 Teaspoon of Ground Garlic
1/4 Teaspoon of Salt
1/4 Teaspoon of Dried Red Pepper
1/4 Teaspoon of Ground Pepper
1 Teaspoon of Virgin Olive Oil
Serving Size:
Produces 6 Servings
Instructions:
Place all of the ingredients into a mixing bowl, and stir. This pineapple and mango salsa recipe is the best served chilled. Try it out with steak or chicken fajitas, tacos, burritos, or even served on pizza. Feel free to regulate the amount of mango to be added, depending on what it will be served with.
