Yield: 4 cups
- 2 cups DDP black beans, pre-soak, cook and rinsed
- 1 medium red onion, diced
- 1 medium yellow bell pepper, diced
- 1 medium orange bell pepper, diced
- 2 Jalapeño, seeded and finely diced
- 2 large firm ripe mango, peeled and diced
- 3 Roma tomatoes, seeded and diced
- 1 handful of cilantro, chopped
- Juice of 1 lime
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or agave nectar
- Salt & pepper to taste
To cook black beans:
Pre-soak black beans overnight will significantly reduce cooking time. You may also try the quick-soak method by covering the beans with water, bring to a boil and boil for 5 minutes. Remove from heat and let sit for 2 hours. Drain and cover with fresh water. Bring to a boil and reduce heat to low, cover with a lid simmer until tender, about 11/2 to 2 hours. Be sure to routinely check the water level during cooking, add more water if necessary. Never add salt or acidic ingredients such as tomato, vinegar, lemon and wine until the beans are nearly done cooking. Adding earlier can cause the beans to toughen.
To make the salsa:
Add all ingredients in a large bowl and gently combine with a wooden spoon. Cover and let set for an hour in the fridge to let the flavors blend before serving.
– This recipe can go with baked tortilla chips; spooned over grilled fish or roasted pork tenderloin; or simply serve as a fat-free salad.
– Spice it up with fresh ginger, cinnamon or nutmeg.
– Instead of mango, you may try with some different fruits, like peaches, apricots, papaya, or even add some corns.
– You may also replace the beans with black eyes peas, kidney beans, chick peas or green peas.