Saturday, June 30, 2012

Guest Post by the Amazing Heather-Grilled Pineapple & Black Bean Salsa

  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.  

Put your hands together and welcome Farmgirl Gourmet.  You can also follow her face book page HERE.

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


  1. 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.
  2. Add remaining ingredients to the pineapple and toss to combine.  Allow to rest for 30 minutes refrigerated.  Serve.
Makes about 4 cups

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