Mango Salsa Fresca with Black Eyed Bean

  • 1/2 cup black eyed bean, soaked over night, cook until tender
  • 1/2 cup tomato, seeded, diced
  • 3 tbsp red onion, chopped, rinse with cold water
  • 1 mango, peeled, diced
  • 1/2 cup bell pepper, diced
  • 1 jalapeno, seeded, chopped
  • 3 bird eye's chili, sliced (optional)
  • chopped coriander
  • lime juice
  • salt and pepper to taste
Combine all ingredients, mix well. If you want to keep in a fridge, put it in a jar but do not add the salt. Add the salt later when it's about  to serve. It will last for 2-3 days

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