Black Bean & Pineapple Salsa

Note from Cheri: This recipe comes to us from chef Gianni Respinto of Darrel & Oliver's East City Grill in Fort Lauderdale, Florida. Gianni likes to serve this as salad plate, combined with his Boniato & Plantain Smash and Macadamia and Banana Crusted Chicken. (follow links for recipes). Follow this link to learn more about Gianni, the East City Grill and more great recipes!

2 cups cooked (or canned) black beans 1 golden pineapple, peeled, grilled (see instructions below) and diced 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 onion, minced

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.