Black Bean Salsa with Pineapple

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  • 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


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

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