Author Notes: So far, I’ve served this salsa with halibut, swordfish and tuna, but I suspect chicken and pork would also marry happily, or chips. It tastes better after the ingredients have spent some time together, so feel free to bring it along to a BBQ, a picnic or camping. —Cristina Sciarra
Makes: 1 large bowlful
Ingredients
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1 small red onion, minced
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juice of one lime
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¼ pineapple, minced
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1 14-ounce can black beans
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1 large, ripe avocado
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sea salt, pepper
Directions
- Mince the onion, and toss it into a large bowl. Juice the lime, and stir both juice and pulp into the onion.
- Separate ¼ of a pineapple, and mince. Rinse the beans. Add both the pineapple and the beans to the bowl.
- Dice the avocado, and add it to the bowl.
- Stir all the ingredients together. Add salt and pepper, to taste.