RICHMOND, Va - Culinary expert and good friend of Virginia This Morning Shayne Rogers served up a taste of summer with her Black Beans and Pineapple creation. This flavor-packed dish is a great dip for chips, side dish, or topper for chicken or salmon, perfect to serve on the back deck on a summer day.
2 15oz cans black beans, drained and rinsed
1 medium sweet onion, diced
2c cherry tomatoes, quartered
1T garlic, finely minced
2c fresh pineapple, diced. Reserve juice.
1 jalapeno pepper, diced
1/3 c fresh cilantro, chopped
Juice of one lime
Tortilla chips for scooping
Mix all of the ingredients, except the chips, in a big bowl and chill for a couple of hours. When you are ready to enjoy, stir in the reserved pineapple juice and serve on the back deck with the chips a margarita!