2 medium cans black beans
4 mangoes, peeled and diced
2 cups cooked corn kernels (from cob or frozen)
1 cup minced parsley or cilantro
1 cup chopped scallions
2 red peppers, diced
1 cup olive oil
1/2 cup balsamic or wine vinegar
Fresh tomatoes, diced (optional)
Pineapple (optional)

Open cans, drain beans, mix with vegetables.

Combine oil and vinegar. Mix all together.

Can be served with warmed tortillas.

Preparation time: 15 minutes