Black Bean and Mango Pineapple Salsa

Name: Black Bean and Mango Pineapple Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 cans black beans, rinsed and drained; 118 milliliters chopped cilantro; 2 cloves garlic, minced; 2 jalapeno chiles, minced; 6 Tbsps lime juice; 1 liters chopped mangoes (about 5 mangos); 473 milliliters chopped pineapple; 237 milliliters red onion, minced; 1 teaspoons hot pepper flakes; 2 teaspoons salt

The recipe Black Bean and Mango Pineapple Salsa could satisfy your Mexican craving in around 15 minutes. This recipe serves 12. One serving contains 132 calories, 5g of protein, and 1g of fat. If you have onion, cilantro, mangoes, and a few other ingredients on hand, you can make it. A couple people really liked this hor d'oeuvre. It is a good option if you're following a gluten free and vegan diet.

Ingredients

Servings:

2cans

black beans, rinsed and drained 118milliliters

chopped cilantro 2cloves

garlic, minced 2

jalapeno chiles, minced 6Tbsps

lime juice 1liters

chopped mangoes (about 5 mangos)473milliliters

chopped pineapple 237milliliters

red onion, minced 1teaspoons

hot pepper flakes 2teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.