Pineapple Salad

2 cups of pineapple

green pepper

0.5 Spanish Onion

8 ounces of canned black beans

handful of cilantro, roughly chopped

salt and pepper (to taste)

cumin

lime

Plan of Attack

Chop the pineapple to bite sized pieces

Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers!

Serving suggestion:

Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo.