Spicy Salsa With Sultanas

• 1 (15 ounce) can black beans, drained, rinsed (lazy gourmet)
• 1 cup fresh mango, chopped small (Sage)
• 12 cup fresh pineapple, chopped small (Crafty Lady 13)
• 12 cup sultana (Sydney Mike)
• 12 cup dried cranberries (MomLuvs6)
• 12 cup corn kernel
• 14 cup jicama, diced
• 14 cup red bell pepper, chopped small
• 14 cup orange bell pepper, chopped small
• 14 cup spring onion, chopped small
• 14 cup fresh cilantro, chopped (FolkDiva)
• 3 tablespoons green chilies, minced (Deantini)
• 2 limes, juice of, zest of, minced (Tarteausucre)
• 14 teaspoon ground cumin, to taste
• 34 teaspoon crushed red pepper flakes, to taste (Dr. Jenny)
• 34 teaspoon ground cinnamon, to taste
• 14 teaspoon salt, to taste
• 18 teaspoon pepper, to taste

1. Put first 13 ingredients into a large, covered bowl & toss to combine well.
2. Season with cumin, red pepper, cinnamon, salt & pepper & toss again to combine well.
3. Cover & refrigerate at least 1 hour before serving.
4. Serve cold or at room temperature.

black beans, fresh mango, fresh pineapple, sydney, cranberries, corn kernel, jicama, red bell pepper, orange bell pepper, spring onion, fresh cilantro, green chilies, ground cumin, red pepper, ground cinnamon, salt, pepper

Taken from www.food.com/recipe/spicy-salsa-with-sultanas-372366 (may not work)