Ingredients

• 1 can blackbeans, drained and rinsed

• 1/2 cup pineapple chunks

• 2 Tbsp Chopped cilantro

• 1/2 red onion or shallot, finely diced

• 1/2 cup corn

• 1/2 of a diced poblano

• For vinaigrette

• Juice and zest of 1 lime

• 1 Tbsp jalapeno mustard OR 1 Tbsp dijon and sprinkle of minced jalapeno

• 3 Tbsp olive oil

• Pinch salt

Directions

1. Toss salsa ingredients into a bowl.

2. For vinaigrette, combine ingredients into a jar with a lid and shake until combined.

3. Toss salsa with vinaigrette and serve immediately for more crisp veg, or store in fridge up up to 3 days