Pineapple & Black Bean Salsa with Green Chili Oil and Toasted Pepitas

It's the kind of thing you make once and are asked to bring forever after.

Ingredient Spotlight. Our Baklouti Green Chili Fused Olive Oil brings a clean, grassy heat that builds slowly rather than burns, while our Golden Pineapple White Balsamic Vinegar doubles down on the tropical sweetness with a tangy, sunny brightness.

Ingredients

• 1 tsp Baklouti Green Chili Fused Olive Oil
• 1 tsp Golden Pineapple White Balsamic Vinegar
• 2 cups fresh pineapple, diced
• 1 can black beans, drained and rinsed
• 1 red onion, minced
• 1 bunch fresh cilantro or parsley, minced
• ¼ cup Pepitas, toasted
• Salt, to taste

Instructions

1. In a medium bowl, combine the pineapple, black beans, red onion, and herbs.
2. Drizzle over the Baklouti green chili oil and the Golden Pineapple white balsamic, then fold gently to coat.
3. Season with a pinch of salt and let it sit 5 minutes so the flavors marry.
4. Just before serving, shower the top with toasted pepitas for a nutty crunch, and finish with one more thread of the Baklouti oil.
5. Serve with tortilla chips, or spoon over grilled fish or tacos.

Chef's Notes

• The pepitas are our spin — that toasty crunch against the juicy pineapple is what makes this one ours.
• Toast the pepitas in a dry skillet just until they pop and smell nutty, then let them cool so they stay crisp.
• Make the salsa an hour ahead if you can; a short rest lets the beans soak up the pineapple balsamic.

Make It Yours

• Fold in diced avocado for creaminess, or step up the heat with a splash of our Jalapeno White Balsamic Vinegar.

Allergens: contains pepitas (seeds).

Sweet, spicy, and bright — come taste the pineapple balsamic that makes it, at the shop.