You can use canned lichees or pineapple (packed in juice) for this sparkling dish. You can also use fresh or frozen, defrosted mango. Donıt worry if the fruit turns mushy and saucelikethatıs actually preferable.
This keeps for about 5 days in a tightly covered container in the refrigerator. It tastes good freshly made, but is even better as it sits around (best on the second or third day) as this waiting period allows the beans a chance to absorb the other flavors.
One 15-ounce can black beans, rinsed and drained (or 2 cups cooked black beans)
1/2 teaspoon minced or crushed garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
2 tablespoons very finely minced red onion
2 tablespoons fresh lemon juice or lime juice
A generous 1/3 cup finely chopped mango, lichee, or pineapple
1/4 cup finely minced red bell pepper
1/4 teaspoon salt (or to taste)
Cayenne to taste
1/2 teaspoon minced or crushed garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
2 tablespoons very finely minced red onion
2 tablespoons fresh lemon juice or lime juice
A generous 1/3 cup finely chopped mango, lichee, or pineapple
1/4 cup finely minced red bell pepper
1/4 teaspoon salt (or to taste)
Cayenne to taste
- Combine the beans and garlic in a medium-sized bowl.
- Place the olive oil, cumin, and onion in a small bowl and microwave for about 20 seconds on high, then add this mixture to the beans and mix well.
- Stir in the fruit juice, fruit and bell pepper.
- Add salt and cayenne to taste. Cover tightly and refrigerate until serving.