Black-Bean-And-Mango-Pineapple Salsa

Name: Black-Bean-And-Mango-Pineapple Salsa
Total time: 1 h
Yield: Twelve servings
Cuisine: southwestern
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; 1/2 teaspoon hot red-pepper flakes; 1 1/2 teaspoons salt; 1/2 cup chopped cilantro

By Marian Burros

Total Time: About 1 hour, plus overnight soaking
Rating: 4(20)
Comments: Read comments

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Ingredients

Yield:Twelve servings

3cups dry black beans, picked over and rinsed
1large onion, chopped
6small cloves garlic, chopped, plus 2 large cloves garlic, minced
2jalapenos, minced
6tablespoons fresh lime juice
1cup minced red onion
6cups chopped mango (about 5 mangoes)
2cups finely chopped fresh pineapple
½teaspoon hot red-pepper flakes
1½teaspoons salt
½cup chopped cilantro

Ingredient Substitution Guide

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.