Prep time 20 minutes

Adapted from a great post about Cuban influences on cowboy caviar.  It is basically Texas caviar type salad, but with Caribbean ingredients such as pique sauce and mango.

Makes 10 1/2 cups

Serves 6

Ingredients

Dressing:
3 tablespoons olive oil
1 Finely grated zest and juice of 1 lime
1 tablespoon Pique (recipe below)
1 teaspoon adobo seasoning
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon brown sugar

Salad:
1 (15-ounce) can garbanzo beans
1 (15-ounce) can pink beans (habichuelas)
1 (15-ounce) can black beans (frijoles negros)
6-7 ounces sweet peppers (red, orange, yellow), seeded, and cut into a small dice
3 Roma tomatoes, hulled, and cut into a small dice
2 honey mangoes (also called Ataulfo mangoes), peeled, seeded, and cut into a small dice
1/2 medium red onion, cut into a small dice (1/2 cup)

1 (packed) cup chopped fresh cilantro
Kosher salt
Plantain chips, for serving
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Instructions
Make the dressing:
In a liquid measuring cup, whisk together the olive oil, 2 tablespoons of lime juice, lime zest, the Pique, adobo, salt, and brown sugar, until the sugar has dissolved.

Make the salad:
Line a baking sheet with paper towels. In a colander set in the sink, combine the garbanzo, pink, and black beans. Rinse them well with cool water and drain, then pour them onto the prepared baking sheet and pat dry.
In a large bowl, combine the beans, sweet peppers, tomatoes, mangoes, red onion, and cilantro. Pour the dressing around the inside of the bowl and mix gently so the vegetables are evenly coated.
Cover and refrigerate until well chilled. Stir and add salt to taste before serving with plantain chips.

Pique Recipe (this is Cuban peppa’ sauce, keep it in the fridge, it lasts a long time and is good on everything)
Prep time 5 seconds

Makes 2 cups

Ingredients
1 1/2 cups distilled white vinegar
1/2 cup pineapple juice, preferably fresh
1 teaspoon granulated sugar
1 tablespoon kosher salt
6 serrano peppers, stemmed and cut in half lengthwise
4 red bird’s-eye (Thai) chile peppers, stemmed and cut in half lengthwise
2 Scotch bonnet chile peppers, stemmed and cut in half from top to bottom (may substitute habañeros)
1 (1×4-inch) strip of lime zest (no pith)
6 cloves garlic, peeled and smashed
Small knob of fresh turmeric, smashed
5 whole black peppercorns