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Quick Fruited Salsa

Quick Fruited Salsa

Oxmoor House JANUARY 1999

  • Yield: 5 cups

Ingredients

  • 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

Preparation

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.

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Quick Fruited Salsa recipe

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