Makes 4 (1-3/4-cup) containers
|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|
|1/4||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.
- Combine all ingredients in large bowl; toss to coat.
- Spoon into 4 labeled 1-3/4-cup containers. Store in refrigerator up to 2 weeks.
This tropical salsa bursting with fresh flavor is great served with chicken, fish or pork.
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