Ingredients

• 1 can (8 ounces) pineapple slices in juice, drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup canned pimentos, diced
• 1/2 cup onion, diced
• 1 can (4 ounces) diced green chiles
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil
• 1 chipotle pepper, puréed and strained*
• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 1 tablespoon garlic, minced
• 1 teaspoon ground cumin seed, toasted**
• Salt and pepper, to taste
• * Use 1 pepper from canned chipotle pepper in adobo sauce, if available.
• ** To toast, place seeds in a small skillet. Roast on medium heat for about 30 seconds, shaking the skillet, until the spice smells roasted and pops.