Black-Bean-And-Mango-Pineapple Salsa
Published June 5, 1993
- Total Time
- About 1 hour, plus overnight soaking
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Ingredients
3 cups dry black beans, picked over and rinsed
1 large onion, chopped
6 small cloves garlic, chopped, plus 2 large cloves garlic, minced
2 jalapenos, minced
6 tablespoons fresh lime juice
1 cup minced red onion
6 cups chopped mango (about 5 mangoes)
2 cups finely chopped fresh pineapple
½ teaspoon hot red-pepper flakes
1 ½ teaspoons salt
½ cup chopped cilantro
Nutritional analysis per serving (12 servings)
50 grams carbs; 244 calories; 1 gram fat; 10 grams fiber; 296 milligrams sodium; 12 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak beans overnight in cold water.
- Step 2
Drain and rinse the beans and place in a saucepan with the onion and chopped garlic. Cover with 6 cups of cold water and simmer over medium heat until tender but firm, 30 to 40 minutes. Drain. Rinse in cold water until chilled. (You should have about 8 cups.)
- Step 3
In a large mixing bowl, combine the cooked beans with all the remaining ingredients and toss well. Set aside until ready to serve.
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