Keeping them separate, wash and pick over all the beans. Place each kind in a separate pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours. Drain and rinse in a colander. For added flavor, you can smoke the beans on a grill. Start a small fire off to one side and throw soaked wood chips on the coals when the fire is moderately hot. Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch and cover with a wet towel. Place on the grate, cover and smoke 2 hours, adding more wood chips every 20 minutes or so. Set aside to cool and then drain.
Transfer the beans to a large mixing bowl. Add the remaining ingredients and mix well. Bean salsa can be refrigerated up to 2 days. Bring back to room temperature before serving.
To serve, line a platter or serving plates with salsa and top with grilled, broiled or Sauteed fish fillets.
c.1996, M.S. Milliken & S. Feniger, all rights reserved