Fruit & Black Bean Salsa

• 2 mangoes (or other firm summer fruit)
• 1 can black beans, drained and well rinsed
• 1 red bell peppers or 1 yellow bell pepper, finely diced
• 1 bunch scallion, chopped
• 1 cup cilantro leaf, chopped
• 2 tablespoons garlic, chopped
• 2 teaspoons rice vinegar or 2 teaspoons white wine vinegar
• 2 tablespoons fresh orange juice
• lime, juice and zest of
• 1 small jalapeno pepper, seeded and minced
• garlic pepper seasoning, to taste (with salt)

1. Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
2. Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
3. If using both colors, use half of each pepper.
4. Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
5. The salsa may be made and refrigerated up to 2 days in advance.

mangoes, black beans, red bell peppers, scallion, cilantro leaf, garlic, rice vinegar, orange juice, lime, jalapeno pepper, garlic pepper

Taken from www.food.com/recipe/fruit-black-bean-salsa-34994 (may not work)