Scarlet Runner Bean and Mango Salsa

Ingredients

• 2 pounds Indian Harvest Scarlet Runner Beans (use Butterscotch or Black Calypso Beans if smaller bean is desired)
• 1 cup red onion, diced
• 6 mangos, diced (about 5 cups)
• 5 cups jicama, diced
• 2 red bell peppers, diced
• 1 to 2 jalapeno or habenaro peppers, diced (or to taste)
• 1 large bunch of cilantro, chopped
• juice from 3 Limes (about 1/2 cup)
• 3 teaspoons cumin
• kosher salt to taste

Directions

Cook Indian Harvest Beans according to package directions and cool immediately. Combine beans with all other ingredients and mix well. Refrigerate for 2 to 3 hours before serving. Serve with jerked meats or Caribbean fish.