Quick Fruited Salsa

Oxmoor House
5 cups


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2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can pineapple tidbits in juice, drained
1 (15-ounce) can black beans, rinsed and drained
1 sweet red pepper, chopped
1/2 cup chopped purple onion
1 tablespoon dried cilantro
2 tablespoons chopped canned jalapeño
1 tablespoon lime juice
1/4 teaspoon minced garlic


Drain oranges; let stand on several layers of paper towels to absorb excess moisture. Snip orange slices in half using kitchen shears.

Combine pineapple and remaining 7 ingredients in a medium bowl, mixing well. Add oranges, stirring gently to combine. Spoon mixture into wide-mouth jars; seal and refrigerate. Serve as an appetizer with tortilla chips or as an accompaniment to chicken, fish, or pork.

Created date

October 2003