Fresh Pineapple Salsa

(Serves 4 to 6)

If you think you don’t like pineapple salsa, this simple recipe might change your mind. Fresh ingredients and simple seasonings make all the difference. Try it with tortilla chips, or include it in a sandwich.


2 cups fresh pineapple, diced

2 medium tomatoes, chopped

1/3 cup red sweet onion, chopped

1/3 cup fresh cilantro, finely chopped

1 tablespoon olive oil

1 teaspoon fresh lime juice

1 clove garlic, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon salt


In a medium bowl, combine the pineapple, tomatoes, onion, and cilantro.

In a small bowl, stir together the olive oil, lime juice, garlic, coriander, cumin, and salt, and then drizzle over the pineapple mixture.

Gently stir until all ingredients are mixed well.

Cover and chill until ready to serve.

Iced Guava Lemonade

(Serves 6 to 8)

For an instant holiday escape to a warm and sunny island, close your eyes as you sip this perfectly refreshing drink. Easily increase or decrease the quantities in this recipe to your liking—just use equal parts guava nectar and lemonade.


4 cups guava nectar or juice

4 cups lemonade

1 fresh lime, sliced thin for garnish


Stir together the guava juice and lemonade in a large pitcher.

Add a few lime slices to the pitcher, or garnish each glass with a slice of lime.

Serve over ice for a very cold drink.

Baked Black Bean Burgers

(Serves 6)

Black bean burgers have earned a spot on many restaurant menus in recent years, but you can make them at home. You might want to make a double batch and freeze the extra patties for another day.


2 teaspoons vegetable oil

1 small onion, finely chopped

1/2 red or green bell pepper, finely chopped

1/2 teaspoon salt

1 clove garlic, minced

2 cups black beans, cooked, drained, and mashed

1 1/2 cups cooked rice

1/4 cup fine cornmeal or dried bread crumbs

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika


Heat the oil in a skillet over medium heat. Add the onion, bell pepper, and salt. Cook until onions are translucent and the bell peppers are soft, stirring occasionally. Add the garlic, and continue to cook for 1 minute. Remove from heat.

Heat oven to 350 °F. In a large mixing bowl, mash the black beans. Stir in the rice, cornmeal or dried breadcrumbs, cumin, coriander, and paprika. Stir in the cooked onion and bell pepper. Let stand 5 minutes.

Use a 1/2 cup measure to scoop mixture for each patty. Press tightly, and form into patties. Place on oiled baking sheet.

Bake for 20 minutes, then flip the patties and bake for 10 more minutes. If you prefer, fry the patties in a small amount of oil until lightly browned on both sides.

Serve with your favorite sandwich fixings, such as lettuce, tomato, avocado, or salsa.

Jicama Slaw

(Serves 4 to 6)

This tropical version of coleslaw is easy to prepare and offers a delicious variation to the usual cabbage salad.


1 medium jicama, peeled and shredded

1/2 head of napa cabbage, shredded

2 carrots, shredded

1/2 medium-size red onion, finely chopped

1/4 cup fresh lime juice

3 tablespoons olive oil

2 tablespoons sugar

1/2 teaspoon salt


In a large bowl, toss all ingredients together until combined.

Let the salad sit for at least 20 minutes before serving.

Stir again before serving.

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Nancy Kyte
Now retired, Nancy Kyte served for 10 years as the marketing director of the Office of Adventist Mission.