Black Bean Salsa with Pineapple

INGREDIENTS

• 1 can (15 oz.) Michigan Black Beans, rinsed and drained; 2 cups cooked dried beans
• 2 cups pineapple tidbits, drained with juice reserved 
• 1 cup red bell pepper, diced 
• 6 green onions, thinly sliced 
• ¼ cup cilantro leaves or parsley, chopped 
• ¼ cup reserved pineapple juice 
• 1 tablespoon olive oil 
• 1 jalapeño pepper, minced

DIRECTIONS

1. Combine all ingredients in bowl. Toss and serve with whole grain tortilla chips.