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Black Bean Mango Salsa

Roy Yamaguchi, "Roy's Feasts from Hawaii"
Print Recipe
Servings 4 -6

Ingredients
  

  • 1 15 oz can black beans
  • 2 tbs olive oil
  • 1/2 c diced onion
  • 1/2 c seeded & diced red bell pepper
  • 1/2 c seeded & diced yellow bell pepper
  • 1/2 c diced celery
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pure red chile powder
  • 1/4 teaspoon cayanne pepper
  • Salt & freshly ground pepper to taste
  • 2 tbs red wine vinegar
  • 1/2 c diced mango or papaya if you prefer
  • 1/2 c diced watermelon

Instructions
 

  • Heat oil in a saute pan and lightly brown the onion over medium-high heat.
  • Stir in the bell pepper, celery, cumin, chile powder, and cayanne, and saute for 1 minute.
  • Transfer to a stainless steel bowl and season with salt & pepper.
  • Add the cooked beans and the remaining ingredients; toss well to combine.
  • Chill.
  • If you are preparing the salsa ahead of time, add the mango and watermelon just before serving.