Mango Tomato Bean Salsa Recipe

Mango Tomato Bean Salsa is a refreshing summer dish. Sweet ripe mangoes combined with onions, tomatoes, beans and jalapenos seasoned with lemon juice and tabasco sauce is an absolute flavor burst in your mouth.  Mango (Ripe), Tomato, Onion, Rajma (Large Kidney Beans), Pickled Jalapenos, Mint Leaves (Pudina), Lemon juice, Coriander (Dhania) Leaves, Salt, Cumin powder (Jeera), Red Chilli powder, Tabasco Original – Hot Sauce   2 Mango (Ripe) , peeled and chopped 1 Tomato , finely chopped 1 Onion , finely chopped 1/4 cup Rajma (Large Kidney Beans) , boiled 2 tablespoons Pickled Jalapenos , chopped 2 sprig Mint Leaves (Pudina) , finely chopped 1/2 teaspoon Lemon juice 4 sprig Coriander (Dhania) Leaves Salt , to taste 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder Tabasco Original – Hot Sauce , a few drops     10   0     To begin making the Mango Bean Salsa Recipe, prep all the ingredients and keep ready.Soak the rajma for at least 8 hours. Cook the rajma in the pressure cooker for about 35 minutes until soft and well cooked. Allow the pressure to release naturally.Tip: when you are making a rajma masala or any other dish that requires rajma, it’s a good idea to cook a little extra for this salsa and keep refrigerated. Helps in putting the salsa together in a jiffy. In a large mixing bowl, combine the chopped ripe mangoes, onion, tomato, boiled rajma, jalapenos, coriander and mint leaves. Season the mango bean salsa with cumin powder, red chilli powder, salt, lemon juice and tabasco sauce. Mix the salsa well and serve chilledServe Mango Tomato Bean Salsa as an appetizer or served along with some Homemade Nachos Recipe or serve it as a simple salad alongside other Mexican appetizers such as Mexican Lime Chicken Recipe or Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe