Posted: January 20 2011 in RecipesSauces & Relishes

1 (20-ounce) can juice-packed crushed pineapple, drained
2 cups cooked black beans or canned black beans, rinsed and drained
1 cup red onion, fairly finely chopped
1 each red and green bell pepper, fairly finely chopped
1/2 cup chopped cilantro leaves
1/4 cup Silver Palate Balsamic Country Salad Splash
1 small jalapeno, seeds and membranes removed, minced
Salt and freshly ground black pepper to taste

Combine all ingredients in a bowl. Serve at once or cover and refrigerate until needed. Use within 2 days.

Makes 4 cups.

Recipe from Silver Palate’s website