Potato Black Bean Salsa

[Guest guest]

Potato Black Bean Salsa

 

3 cups diced, cooked russet potatoes

1 cup diced pineapple

1 medium mango, diced

1 can (15 ounces) black beans, drained and rinsed

1 cup diced red pepper

1 bunch green onions, sliced

2 jalapeno peppers, seeded and finely chopped

1/4 cup chopped cilantro

2 tablespoons lime juice

1/2 teaspoon kosher salt

 

In bowl, combine all ingredients; toss to blend. Then put into 2 1/2-quart

bowl, cover and chill at least 2 hours to allow flavors to develop.

 

Makes 8 servings

 

 

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(___) ] Sippin' a cuppa' tea with LaDonna