📖 Instructions

1. First, you'll need to prep your ingredients. Wash and thoroughly dry the mango and pineapple. Then, peel and chop the mango into small, roughly 1/2-inch dice. I always find it easiest to remove the skin before dicing. Do the same with the pineapple, removing the tough core before you start. Remember to chop both fruits into approximately the same sized pieces for a balanced texture.
2. Next up, the black beans. If you're using canned beans, drain and rinse them well. Seriously, give them a really good rinse! Otherwise, you'll end up with a salty mess. If using dried beans, you'll need to cook them until tender, then rinse.
3. Now for the fun part—combining everything! In a nice, large mixing bowl (I love my bright blue one!), gently combine the diced mango and pineapple with the black beans. See, I told you it would be easy!
4. Next, add the remaining ingredients: red onion (finely chopped—the smaller the better to avoid overpowering flavors), jalapeño (seeded and minced if you're sensitive to spice), cilantro (chopped—go crazy here!), lime juice (freshly squeezed is a must!), and olive oil. Taste as you go and adjust seasoning to your preference.
5. Finally, gently stir everything together. Be careful not to over-mix, as you don't want to mush up the fruit. Give it a good taste test and adjust seasoning according to your taste buds. Need more lime? Add it! More jalapeño? Sure thing! This is your salsa, so make it your own!
6. Before serving, give it a good rest for at least 30 minutes. This allows the flavors to mingle and develop. However, it's delicious immediately too. Really, it's win-win.Serve it chilled with tortilla chips, fish tacos or as a topping for grilled chicken. It is also great with eggs!