Canided Jalapeno Mango Salsa

• 3 whole Fresh Mangos, Peeled, Diced
• 1 cup Fresh Pineapple, Diced
• 15 ounces, weight Black Beans, Drained
• 1 whole Medium Tomato, Seeded, Diced
• 1/4 cups Red Onion, Diced
• 1/2 cups Cowboy's Candied Jalapenos,
• 2 Tablespoons Fresh Lime Juice
• 1 teaspoon Salt
• 1/2 teaspoons Coarse Black Pepper

1. In a medium bowl add mango, pineapple, beans, tomatoes, onion and candied jalapenos; toss together being careful not to mash the mango.
2. Pour lime juice over the salsa and toss again.
3. Taste and add salt and pepper as needed.
4. Refrigerate for 2 hours.
5. Serve with chips or alongside grilled meat or fish.
6. Note: I found the salsa is best eaten the same day you make it.

fresh pineapple, weight black beans, tomato, red onion, lime juice, salt, black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/canided-jalapeno-mango-salsa/ (may not work)