Name: Summer Corn, Pineapple and Black Bean Salsa
Ingredients: 1 15 oz. can black beans, drained and rinsed; 1 15 oz. can cannellini beans, drained and rinsed; 2 ears of corn, roasted (or 1 can of sweet corn); 3 sticks of celery, chopped thin; 1 cup cherry tomatoes, halved (or any kind of tomato); 1 cup fresh pineapple, diced; 1/4-1/2 cup chopped green onion (or red onion), to taste; 1/4 cup chopped cilantro; 1/2 jalapeño, chopped (optional); juice of 2 small limes; 1/2 teaspoon cumin; 1/2 teaspoon sea salt, or more, to taste; 1/2 teaspoon pepper, or more, to taste

Ingredients

Scale

1 15 oz. can black beans, drained and rinsed
1 15 oz. can cannellini beans, drained and rinsed
2 ears of corn, roasted (or 1 can of sweet corn)
3 sticks of celery, chopped thin
1 cup cherry tomatoes, halved (or any kind of tomato)
1 cup fresh pineapple, diced
1/4–1/2 cup chopped green onion (or red onion), to taste
1/4 cup chopped cilantro
1/2 jalapeño, chopped (optional)
juice of 2 small limes
1/2 teaspoon cumin
1/2 teaspoon sea salt, or more, to taste
1/2 teaspoon pepper, or more, to taste

Instructions

Mix all ingredients together in one large bowl. Taste and adjust spices as needed.
Cover and refrigerate for one hour (or overnight) to let flavors combine. Makes 6-7 cups.
Enjoy!

Notes

Serve with tortilla chips, pita bread, in a tortilla, over brown rice or on it’s own!