• 30 cherry tomatoes, diced
• 1 cup chopped fresh pineapple 
• 1/4 cup finely chopped purple onion
• 3/4 cup black beans, rinsed and drained
• 3 Tbsp OLEA's Pineapple White Balsamic Vinegar
• 3 Tbsp OLEA's Chipotle Infused Olive Oil
• 1/3 cup finely chopped fresh cilantro 
• 1 tsp salt
• 2 TBS lime juice
• Zest of 1 lime
• 1 jalapeño (optional)

Add chopped tomatoes to a bowl, sprinkle with the salt and pineapple balsamic vinegar. Let sit 5 minutes. Add all other ingredients, stirring vigorously to ensure seasoning throughout, serve immediately, or refrigerate. Enjoy with chips or on top of chicken tings tacos! Psst...this salsa also lasts well in the fridge, so you can also make it a day ahead of time.

Recipe Adapted From Rocky Mountain Olive Oil