There is a restaurant in my hometown where the food is just okay, the drinks are a little overpriced, and the atmosphere is nothing special. But whenever I think of it, my mouth waters like one of Pavlov's dogs. Why, you ask? Because before you even order, they drop off freshly-made salty crisp corn chips, and a bowl of the most delicious corn-and-pineapple salsa that has ever crossed my tongue.
Since I can't fly to California just for some salsa, and even if I did, the rest of the dining experience would always just be kind of "eh," I have attempted to duplicate the recipe at home many times. And now, I think I have gotten pretty close. It's just as good, if not better, after it's been in the fridge for a while, so feel free to make it ahead of time as a casual appetizer, or spoon it over fish, chicken or pork for a summer-y dinner. Happy drooling!
1 can black beans, drained (but not rinsed)
1/2 pineapple, diced
1/2 red onion, diced
1 jalepeno, seeds removed and diced finely
2 tablespoons chopped cilantro
zest and juice of one lime
pinch of salt
photo credit: Food Network Canada
6 hours ago