Salsa

In honor of this Mom’s favorite fruit and the newly married happy Honeymooners who are currently driving to Omaha.

Also known as Bean, Coconut Rice, Pineapple Salad

Ingredients

• • One package (approximately 3 cups) Chili Smith/Blonde Chico Rice

  • 3 cups liquid

    I used:  1 can Organic Coconut Milk (approximately 1 1/4 cups) Organic Coconut Water (enough to equal remaining 3 cups next time I might just use coconut water and pineapple juice)

  • 3 cups cooked and rinsed Chili Smith Good Mother Stallard’s Beans

  • 1/2 tsp Chili Smith Three Peaks Salt

  • 2 Organic Red Bell Peppers – chopped

  • 1 large organic red onion -chopped

  • 3 cups fresh pineapple – cubed

  • 1 cup Organic cilantro – chopped

  • 1/2 cup Organic chives – chopped (from my backyard!)

  • 3 juiced limes plus 1 T lime zest (or more)

  • 1 cup Organic unsweetened coconut

  • 1 cup pureed pineapple (To make pineapple puree. Chop fresh pineapple, place in blender until smooth. About 2 cup chopped pineapple should make 1 cup puree)

  • 2 tsp fresh ginger grated

  • 3 Tbsp jalapeño pepper finely chopped

Instructions

I, of course, used the Instant Pot to make my coconut rice.  Please use whatever rice cooking method works best for you.  Let rice cool.

While rice is cooking, prepare beans and vegetables as well as dressing.

For Dressing

After I pureed the pineapple in the Vita Mix I added the lime juice, zest, grated ginger, jalapeño pepper, 2 tbsp. red onion finely chopped and 1/4 cup chopped cilantro.  I pulsed it for about 5 seconds. I didn’t want it super smooth. 

When rice is cooled, add in the black beans, coconut, pineapple, red bell pepper, remainder of the red onion, 1/2 cup cilantro and chives.

So many variations that I can’t wait to experiment with.  This is my favorite version so far.