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Pineapple and Black Bean Salsa
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By Chef Gianni Respinto
Posted July 23rd, 2007
FabulousFoods.com Recommends: The Great Salsa Book, by Mark Charles Miller, (1994, John Wiley & Sons)
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Servings: 10
Author Notes: This recipe comes to us from chef Gianni Respinto of Darhref & Oliver's East City Grill in Fort Lauderdale, Florida. Gianni likes to serve this as a salad plate, combined with his Boniato and Plantain Smash and Macadamia and Banana Crusted Chicken.
Ingredients: 2 cups cooked (or canned) black beans
1 golden pineapple, peeled, grilled (see instructions below) and diced
1 bunch cilantro
2 minced jalapeño peppers
1 red bell pepper, diced
1 bunch of scallions, minced
juice of 4 limes
1/4 cup orange juice
1/4 cup honey
2 red onions, minced
Instructions: To grill pineapple, cut into slices and place on grill until starting to brown. Dice grilled pineapple slices.

Combine all ingredients well. Let stand for 1/2 hour at room temperature then refrigerate over night for best flavor.



 

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