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ZPB Salsa
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ZPB Salsa

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

TOOLS and EQUIPMENT:
Vegetable Peeler
Knife
Cutting Board
Mixing Bowls
Measuring Cups and Spoons
Whisk
Yield: 5 – 6 Servings

Ingredients

  • 1 medium Zucchini, diced into 1/4-inch pieces

  • 1/2 cup Pineapple, diced into 1/4-inch pieces

  • 1-15 oz can of Black Beans

  • 1 tbsp. chopped Cilantro (optional)

  • 3 tbsp. Olive Oil

  • 2 tbsp. Pineapple Juice

  • 1 tbsp. Lime Juice

  • 1/4 tsp. ground Cumin

  • 1/4 tsp. Garlic Powder

  • Salt & Pepper to taste

Directions

  • In a small bowl, combine olive oil, pineapple juice, cumin, garlic powder, salt and pepper. Whisk together
  • In a large bowl, combine diced zucchini, diced pineapple, and black beans.
  • pour the liquid in the small bown over the produce in the large bowl.  Toss thoroughly.
  • Add chopped cilantro.  Toss again.
  • Enjoy as a side dish, with tortilla chips or as a topping for fish, chicken, or pork.

Notes

  • Tip: You can substitute fresh pineapple with canned pineapple in juice. You can use the juice from the can to make the salsa dressing to save money on ingredients.