Pineapple and Black Bean Salsa

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             FOOD FUNNY
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She doesn't say so, but this one from Rosemary Zwick could be true:

Hygiene is in the eye of the beholder, I've decided. One lunchtime I
watched the woman in the sandwich shop spreading mayonnaise on my bread
and noticed part of her grubby work shirt was dragging across it.
"Excuse me," I ventured, "your sleeve is in the mayo."

"No problem," she reassured me. "I need to wash it anyway."

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             TODAY'S RECIPE
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Mexican-style salsas are all the rage these days, and they are showing
up in every kind of restaurant. This one can be served as a dip with
tortilla chips, or as a relish to accompany meat - it is particularly
good with fish. You may substitute papaya, mango, or even peaches for the pineapple.

Pineapple and Black Bean Salsa (Salsa de Piña y Frijoles Negros)

1 cup (250 ml) fresh or canned pineapple, chopped
1 cup (250 ml) canned black beans, rinsed and drained
1/2 cup (60 ml) fresh lime or lemon juice
1/2 cup (60 ml) chopped fresh cilantro
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 - 2 cloves garlic, finely chopped
1 fresh jalapeño or other hot pepper, seeded and finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients in a serving bowl and toss to thoroughly
combine. Serve immediately, or refrigerate for 2 hours and serve chilled.
Makes about 4 cups (1 L).
Received on Sun Apr 5 18:14:26 2009