• 3 cups Rattlesnake beans, cooked, drained and cooled
• 2 red peppers, diced
• 1 chayote, peeled, chopped and blanched
• 1 mango, peeled and diced
• 1 can of corn
• 1/4 cup chopped cilantro leaves
• 1/4 Italian parsley leaves
• 1/4 cup corn oil
• 4 tablespoons adobo sauce
• 3 tablespoons honey
• 1/2 cup lemon juice, fresh, squeezed
• hibiscus chile lime sea salt
• smoked ground pepper

Mix all ingredients in bowl.  Use salt and pepper to season to taste.  Garnish and serve