Spicy Pineapple Black Bean Salsa Recipe - Easy & Flavorful

INGREDIENTS

2 cans (20 ounces each) pineapple chunks in juice, drained 2 cans (15 ounces each) peach slices in juice, drained and chopped 1 can (15 ounces) black beans, rinsed and drained 1/4 cup finely chopped red bell pepper 2 jalapeño peppers,* seeded and chopped 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon garlic powder *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Combine all ingredients in large bowl; toss to coat.
2. Spoon into 4 labeled 1-3/4-cup containers. Store in refrigerator up to 2 weeks.

Tip This tropical salsa bursting with fresh flavor is great served with chicken, fish or pork. This recipe appears in: Mexican