Black Bean-Chipotle Salsa

• 1 can (8 ounces) pineapple slices in juice, drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup canned pimentos, diced
• 1/2 cup onion, diced
• 1 can (4 ounces) diced green chiles
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 1 chipotle pepper, pureed and strained*
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 tablespoon garlic, minced
• 1 teaspoon ground cumin seed, toasted**
• Salt and pepper, to taste
• ** To toast, place seeds in a small skillet. Roast on medium heat for about 30 seconds, shaking the skillet, until the spice smells roasted and pops.

1. Preparation:
2. Grill pineapple slices on gas or charcoal grill until slices have brown grill marks, turning once. Cut into 1/2-inch dices. In a large bowl, combine pineapple with remaining ingredients except salt and pepper; mix well. Season with salt and pepper, to taste.
3. Servings: 14
4. Nutritional Information Per Serving: Calories 80; Total fat 4g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 110mg; Carbohydrate 10g; Fiber 2g; Protein 2g Compliments of Peter Pahk, executive chef, Silverado (Napa Valley, CA)

pineapple, black beans, pimentos, onion, green chiles, cilantro, olive oil, pepper, lemon juice, lime juice, garlic, ground cumin, salt, skillet

Taken from www.epicurious.com/recipes/member/views/black-bean-chipotle-salsa-50088125 (may not work)