Pineapple and Black Bean Salsa

I made this salsa for my good friend when he was coming home from army basic training. He loves everything with beans, especially black beans and this was no exception. My toddler shares his  enthusiasm for the legume family and kept pointing to the bowl and demanding "MORE!". I think it was a hit.

The poblano pepper in this makes it very mild without much heat at all, perfect for small children and big tough guys alike. If you want it spicier feel free to substitute the poblano with jalapeno or hotter.

Pineapple and Black Bean Salsa

1 1/2 cups diced pineapple
1 cup cooked or canned black beans
2 tablespoons chopped fresh cilantro
1 tablespoon minced poblano chili pepper (or a hotter pepper if you prefer)
1 teaspoon packed brown sugar
2 tablespoons lime juice (from one lime)
salt and pepper to taste

Place all ingredients in a bowl and toss gently. Taste and add salt and pepper as needed. Let stand at least five minutes before serving, or cover and store in the refrigerator for up to two days.

Makes 8 servings

Nutrition Information:
Per Serving: 47 Calories | .3 g fat | 0 g sat fat | 292 mg sodium | 2.3 g dietary fiber | 4 g sugar | 2.1 g protein