Mango Salsa with Black Beans

1 ripe mango, peeled and chopped (about 1½ cups)
¾ cup canned no-salt-added black beans, drained and rinsed
½ cup roasted red bell peppers, diced
1 small shallot, chopped fi ne (about 2 tablespoons) 
1 small jalapeño pepper, seeded and minced
¼ cup chopped cilantro, minced
3 green onions, minced 
½ teaspoon ground cumin 
¼ teaspoon cayenne pepper
3 tablespoons lime juice
1 tablespoon olive oil
½ teaspoon kosher salt, optional

Place mango in a large bowl. Add black beans, bell peppers, and shallot. Stir in jalapeño, cilantro, and green onions. Add cumin, cayenne, lime juice, oil, and salt (optional), and mix well. Cover and refrigerate for at least 1 hour before serving. May be made a day ahead.
Makes about 16 servings.