Pineapple and Black Bean Salsa

My taco kick continues, as last night I made fish tacos using this recipe and some trout we received from the father-in-law. Kept things pretty much the same as the shrimp tacos I shared last week- slaw, pico, sour cream, and feta topped things off again, but this time with a few dashes of hot sauce instead of leftover marinade. On the side I served up this Pineapple and Black Bean Salsa with some tortilla chips. I came across this recipe in the March 2011 issue of Everyday Food, in their feature on pineapple (which is also where I found the recipe for the Jerk Pineapple Pork Chops I recently shared). This made a really light and flavorful accompaniment to our fish tacos. I've got some leftovers in the fridge that I'll definitely be enjoying over the weekend.

Pineapple and Black Bean Salsa
Recipe from Everyday Food; Makes 4 cups

1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups chopped pineapple
1 jalapeno, stemmed, seeded, and minced
3 tablespoons finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Coarse salt

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

My notes: I kind of eyeballed the red onion and cilantro and things worked out just fine. This could also be good served over rice on the side of some fish or chicken, I think.