Mango and Black-Bean Salsa

• 6 cups diced mango
• 2 cups finely diced red onion
• 2 cups cooked black beans
• 3 or 4 small Scotch bonnet, jalapeno or Serrano peppers, seeded and minced
• 4 tablespoons chopped cilantro (coriander)
• 4 teaspooons minced fresh garlic
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons freshly squeezed lime juice
• 4 teaspoons ground cumin
• Salt to taste
• Freshly ground black pepper to taste

1. Gently mix all ingredients together; avoid stirring, which mashes the salsa.
2. Refrigerate until serving time.
3. Serve at room temperature, using some to top the swordfish, the rest on the side.

mango, red onion, black beans, scotch bonnet, cilantro, fresh garlic, extravirgin olive oil, freshly squeezed lime juice, ground cumin, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11902 (may not work)