4 15-ounce cans black beans, drained
2 15-ounce cans corn, drained
4 roma tomatoes, diced
cup red bell pepper diced
cup diced red onion
cup diced green onion
cup canned pineapple tidbits
2 tablespoons chopped cilantro
1 to 2 jalapenos, seeded and minced
8 tablespoons white vinegar
2 teaspoons cumin
to 1 teaspoon pepper
2 teaspoons sea salt
6 tablespoons honey
Juice of 2 limes
Cook s note: This recipe may be halved.
Mix all ingredients in a bowl and refrigerate for 1 hour.
Yield: 16 to 20 servings
Source: Adapted from a recipe by Guy Fieri