Black Bean and Mango Salsa
1 (15.5 ounce) can black beans, drained and rinsed
1 mango, peeled, pitted and chopped fine (a sharp potato peeler will skin the mango)
1/2 red pepper, stemmed, seeded and chopped fine
1/4 cup minced red onion
1/4 cup pineapple juice
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro (could substitute flatleaf parsley if you don’t like cilantro)
1/2 jalapeno pepper, stemmed, seeded and minced
1/2 teaspoon cumin
Sugar
Salt and pepper
Mix all of the ingredients together (in a non-reactive bowl) and season with sugar, salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Let drain in a fine mesh strainer before serving. Serve with tortilla chips, grilled fish, shrimp or chicken.
(Note: I double this recipe so I can use the whole red pepper and the whole jalapeno. Also, the recipe doesn’t call for it, but I add a large clove of garlic very finely minced to the double recipe.)