Prep 15 mins
Cook 0 mins
My adaptation of a recipe from NY Times magazine. Great as a dip with tortilla chips.
Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.
- 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
- Mix all ingredients in large mixing bowl.
- Serve at room temperature.
I did not have any mangoe so I used corn instead, it was still delicious! Excellent salsa with shrimp kebabs! will make again!
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!
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!!!