Candied Jalapeno Mango Salsa
2 -3 fresh mangoes, peeled and diced (2 cups)
1 cup fresh pineapple, diced
1 15 oz. can black beans, drained
1 medium tomato, seeded and diced
1/4 cup red onion, diced
1/2 cup sliced Cowboy Candied Jalapenos (available on the pickle isle)
1 - 2 tablespoons fresh squeezed lime juice
salt and pepper to taste
In a medium bowl add mango, pineapple, beans, tomatoes, onion and candied jalapenos; toss together being careful not to mash the mango. Pour lime juice over the salsa and toss again. Taste and add salt and pepper as needed. Refrigerate for 2 hours. Serve with chips or alongside grilled meat or fish.
Note: I found the salsa is best eaten the same day you make it.