Black Bean and Mango Salsa

1 (15.5 oz.) can black beans, rinsed and drained

1 medium mango, peeled and diced (about 1 cup)

½ cup diced red onion (about ½ medium onion)

½ cup chopped fresh cilantro

1 Tbsp. fresh lime juice

2 tsp. red wine vinegar

½ tsp. sugar

¼ tsp. garlic powder

¼ tsp. kosher salt

1/8 tsp. black pepper

1 medium avocado, diced

In a large bowl, combine the beans, mango, onion and cilantro.

In a small bowl, combine the lime juice, vinegar, sugar, garlic powder, salt and pepper.  Stir to dissolve the sugar and then pour over the black bean mixture.  Cover and chill in the refrigerator for at least an hour.

When ready to serve, gently fold in the diced avocado.  Season with additional salt and pepper to taste.

This recipe can be found in "Our Best Bites", page 13

Chili and Cilantro Salsa

3 medium tomatoes, chopped

1 cup tomato sauce

½ cup onion, chopped

2 jalapenos, minced

1 Tbsp vegetable oil

1 Tbsp red wine vinegar

1 Tbsp cilantro, chopped

¼ tsp garlic salt

Salt and pepper to taste

Combine all the ingredients in serving bowl.  Let stand for 15 minutes.  Serve at room temperature.

Mango Salsa

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

This recipe can be found here.