Black Bean and Fruit Salsa

1/2 cup mango, ripe — peeled and cubed
1 cup papaya — peeled and diced
1/2 cup pineapple — cubed
1/2 cup red onion — diced
1/2 cup black beans, canned — rinsed and drained
1 teaspoon habanero pepper sauce
1 tablespoon cilantro, fresh — minced
1 tablespoon lime juice, fresh
1 tablespoon extra-virgin olive oil
1 teaspoon cumin — ground
1/2 teaspoon black pepper — freshly ground
1 clove garlic — minced

Combine all ingredients in a large bowl; toss gently to coat.

Yield: 4 cups (serving size: 1 cup salsa).


Bormioli Rocco Viva Salad Bowl, 174-Ounce

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