Ingredients

1/4 cup lime juice
2 tablespoons orange juice
Two 15-ounce cans dark red kidney beans, drained and rinsed (see note)
15-ounce can black beans, drained and rinsed (see note)
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 red bell pepper, diced
1 cup crushed pineapple, drained
1 small green chili pepper, chopped
2 scallions, diced
1/2 teaspoon allspice
1 tablespoon chopped mint
Salt and pepper to taste

Combine juices, oil and garlic in a medium bowl. Toss in the beans. Add remaining ingredients and let stand at room temperature for 30 minutes. Serve immediately or refrigerate. Makes 4 to 6 servings.

Directions

Note: Other varieties of beans, such as navy, pinto or cranberry, may be substituted and combined as desired.