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RBR Tailgating | Pineapple Salsa

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Since last week's Baked Beans seemed like a little too much effort for some of y'all, here's an easy make ahead that will take you maybe 10 minutes.

Pineapple Salsa

2 cups finely chopped pineapple (fresh is better, canned will do)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup frozen corn kernels, thawed
1 15 oz can black beans, drained and rinsed
1 medium (or 1/2 large) onion, diced
1/4 cup chopped green onion
1 jalapeno pepper, diced
1/2 cup orange juice
1/4 cup cilantro, chopped
1/2 teaspoon cumin
salt and pepper to taste

This one is pretty easy.  Combine everything but the cumin and salt and pepper in a bowl. Mix it up, season with the other stuff, let it chill in the fridge for at least an hour, or make it the night before and let it go overnight. You can use it as plain old salsa with chips, or put it on a burger, which is how I like it.

don't forget the bacon