Pineapple-Black Bean Salsa | Marlene Maurer – Lakewood, Colo
15.5-oz. can black beans, rinsed and drained
1 1/2 c. chopped pineapple
1 jalapeno, stemmed, seeded and minced
3 tbsp. finely-chopped red onion
1/4 c. fresh cilantro
1 tbsp. fresh lime juice
Combine and refrigerate.
Serve with tortilla chips.
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