Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal. See Big Quesadillas with Refried Beans, Spinach, and Avocado (page 145), in which this is used as a topping.

Ingredients

　　1 cup well-drained canned crushed pineapple

　　1 medium tomato, finely chopped

　　1/4 cup minced red bell pepper

　　1 hot chile, seeded and minced, or one

　　4-ounce can chopped mild green chiles

　　1 tablespoon lemon or lime juice

　　2 tablespoons minced fresh cilantro, or more to taste

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).