Gluten Free Pineapple Salsa
- 15 oz. can black beans
- 15 oz. can whole kernel corn
- 1 cup diced pineapple
- 1/2 small red onion, diced
- 1/4 cup chopped cilantro
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- Rinse & drain black beans. Drain corn.
- Mix all of the ingredients together.
After months of browsing my empty fridge and cabinets every day at lunch, looking for ‘something extra’ to pair with my leftovers, I made myself a vow. I said ‘Jamie, you need to make more sides.’ I’m a big fan of one pot, one pan meals, but sometimes just eating ‘one’ thing doesn’t cut it. It’s just not as satisfying as say a 3-course (or rather, 3-recipe) meal. For example, pork chops with a side of sweet potato fries and roast broccoli. I guess it’s really all about perception. You feel like you’re getting more when you eat three things versus one.
So I went a little crazy on the sides, buying myself applesauce, canned peaches, GF crackers, and fresh pineapple at the store. (With the idea that these would make easy sides to pair with leftovers for lunch.) Now I’m all stocked up!
I also decided to make a few sides, including this pineapple salsa. My inspiration for the recipe comes from the ambitious kitchen. I slightly modified the recipe to fit my preferences.
The verdict: this recipe couldn’t be any easier! I made it at the beginning of the week and I’ve been enjoying it at lunch just about every day since. It’s great on top of corn tortillas with chicken, but also good served over roasted sweet potatoes and topped with a fried egg. I haven’t tried it with tortilla chips yet, but I have no doubt it’d be just as tasty.