This bean salad is a great accompaniment to barbecues as well as to any Caribbean or Latin meal. Turtle beans, as black beans are sometimes referred to, blend well with the sweet taste of the mangoes. We’ve added a habanero because we like the extra heat, but it can be omitted to reduce the heat level, and other fruits can be substituted for the mangoes. Canned black beans and ready-prepared adobo seasoning make this salad a snap to throw together.
Yield: 4 servings
One 15-ounce can black beans, drained and rinsed
2 cups diced mango; or substitute pineapple or peaches
2 tablespoons diced pimientos
2 tablespoons chopped fresh cilantro
1 small habanero chile, stem and seeds removed, minced