Do you see this cute little rooster to the left? When I first saw this logo I knew I would become friends with who ever would have such a cute icon. LOL
Heather from Farmgirl Gourmet is a girl after my own heart. We share the same passion for food. She is a talented photographer. I am lucky to have her guest posting today.
I can't tell you how excited I am to be guest posting on Simply Gourmet today. Sherron and I have been Facebook buddies for about a year or so. We have a lot in common. We both love food and photography. It's a friendship made in Heaven. So when Sherron asked if anyone wanted to guest post for her, I jumped at the chance. I apologize to you now that the photography isn't spot on like you're used to seeing. Sherron's pictures are drool worthy for sure.
I had a pineapple that was on the counter calling my name the other night. So I decided to grill it and make a quick savory salsa with it. The "mmmms" and "ohhhhs" were flying around the table. Who knew that a quick sear, some pungent red onion and black beans could transform an ordinary pineapple into something so delish? I served this salsa over pork tenderloin, but I bet it would be amazing topping a burger, on a barbecued chicken quesadilla or adorning your favorite tortilla chip. However you decide to use it, I don't think you'll be disappointed.
Grilled Pineapple & Black Bean Salsa
This is a quick recipe that makes a savory sweet salsa perfect over pork, chicken or whatever floats your boat.
1 medium pineapple, peeled, cored and cut into 3 inch chunks
1 cup black beans, drained and rinsed (if using canned)
1/2 medium red onion, minced
3 garlic cloves, minced
1 small jalapeno, seeded and minced
2-3 tablespoons grapeseed oil (or olive oil)
1 teaspoon kosher salt
1/3 cup cilantro, chopped
- Spray a grill pan with cooking spray and set over high heat. Add the pineapple in a single layer and sear, about 2 minutes per side. Set aside to until cool enough to handle. Cut into small dice and add to a large bowl.
- Add remaining ingredients to the pineapple and toss to combine. Allow to rest for 30 minutes refrigerated. Serve.
Makes about 4 cups