Black Bean Mango Salsa

• 2 cups DDP black beans, pre-soak, cook and rinsed
• 1 medium red onion, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 2 Jalapeño, seeded and finely diced
• 2 large firm ripe mango, peeled and diced
• 3 Roma tomatoes, seeded and diced
• 1 handful of cilantro, chopped
• Juice of 1 lime
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon honey or agave nectar
• Salt & pepper to taste

Black Beans:

• Pre-soak black beans overnight will significantly reduce cooking time
• You may also try the quick-soak method by covering the beans with water
• Bring to a boil and boil for 5 minutes
• Remove from heat and let sit for 2 hours
• Drain and cover with fresh water

Salsa:

• Add all ingredients in a large bowl and gently combine with a wooden spoon.
• Cover and let set for an hour in the fridge to let the flavors blend before serving.

• Bring to a boil and reduce heat to low
• Cover with a lid simmer until tender, about 11/2 to 2 hours
• Be sure to routinely check the water level during cooking, add more water if necessary
• Never add salt or acidic ingredients such as tomato, vinegar, lemon and wine until the beans are nearly done cooking
• Adding earlier can cause the beans to toughen.