Black Bean and Mango Pineapple Salsa

Name: Black Bean and Mango Pineapple Salsa
Prep time: 15 min
Total time: 15 min
Yield: 12 cups
Ingredients: 2 (15 ounce) cans black beans, rinsed and drained; 2 garlic cloves, minced; 2 jalapeno chiles, minced; 6 tablespoons lime juice; 1 cup red onion, minced; 6 cups chopped mangoes (about 5 mangoes); 2 cups chopped pineapple; 1/2 teaspoon hot pepper flakes; 1 1/2 teaspoons salt; 1/2 cup chopped cilantro

Submitted by Sudie

"My adaptation of a recipe from NY Times magazine. Great as a dip with tortilla chips."

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photo by gemini08

Ready In:: 15mins
Ingredients:: 10
Yields:: 12 cups

ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 garlic cloves, minced
2 jalapeno chiles, minced
6 tablespoons lime juice
1 cup red onion, minced
6 cups chopped mangoes (about 5 mangoes)
2 cups chopped pineapple
¹⁄₂ teaspoon hot pepper flakes
1 ¹⁄₂ teaspoons salt
¹⁄₂ cup chopped cilantro

directions

Mix all ingredients in large mixing bowl.
Serve at room temperature.

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Reviews

I did not have any mangoe so I used corn instead, it was still delicious! Excellent salsa with shrimp kebabs! will make again!

gemini08
Excellent summery salsa - it was a big hit at my family's lunch yesterday, and the leftovers are going fast at work! My only change was that I added 1 chopped red pepper, and that was a great addition. Thanks for sharing!

Katzen
I also halved this recipe since there were just three of us, but I didn't substitute anything. We had it with Southwest Chicken wraps and tortilla chips. Very easy to make...just required a little chopping. Man this stuff is good! I'm wondering if it would be good with a little corn mixed in also? Maybe I'll try adding some the next time I make it. Thanks Sudie!!!

Kerry_H
This is an excellent, summery salsa! I halved everything and only made six cups, which was plenty -- including enough for leftovers. I didn't have any jalapenos, so I opened up a can of diced green chiles and used 2 tablespoons of them in the salsa. I also added a half a teaspoon of Chipotle Tabasco sauce in place of the hot pepper flakes. It was the perfect "topper" for tilapia fillets crusted with corn chips, mango, and papaya. I'll use the rest of it with chicken quesadillas tomorrow. Thanks!

FireRaven

RECIPE SUBMITTED BY

Sudie

Queens, New York

I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything". My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????

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