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
1 large bowlful
1 small red onion, minced
juice of one lime
¼ pineapple, minced
1 14-ounce can black beans
1 large, ripe avocado
sea salt, pepper
In This Recipe
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.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.