Ingredients
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, puréed 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
Use 1 pepper from canned chipotle pepper in adobo sauce, if available.
** 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.
Preparation
Preparation: 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. Servings: 14
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)
