PINEAPPLE, BLACK BEAN AND HABANERO SALSA

2 cups diced fresh pineapple

1 can (14 ounces) black beans, drained

3 green onions, chopped

Juice of 1/2 lime

1 habanero pepper, seeded and minced (use gloves)

Chopped cilantro to taste

Salt and pepper

Stir together all ingredients. Cover and let sit for at least one hour before serving, or refrigerate overnight.

Makes about 3 cups.

Serves 4-6.

From Fiesta on the Grill, by Daniel Hoyer (Gibbs Smith).