Mango Avocado Salsa

 

Ingredients

• 1 avocado, halved, pitted, peeled, and diced medium

• 1 ripe mango, peeled, pitted, and diced medium

• 1 small red onion, diced small

• ¼ cup finely chopped fresh cilantro leaves

• 1 habanero chile (stem and seeds removed), minced

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon coarse salt

Directions

1. Combine ingredients:

   In a bowl, combine all ingredients. Stir well.

Storing Mango-Avocado Salsa

Salsa can be refrigerated in an airtight container for up to 3 days. Before serving, give it a taste: You may want to add a bit more lime juice or salt.

Black Bean Salsa

2-3 avocados (diced
1 Can corn drained
1 Can black beans drained
1 pkg zesty Italian dressing made per package
Juice from one line
4-5 Roma tomatoes diced
1/2 Bunch green onion chopped
1/2 bunch cilantro chopped
1 red pepper chopped
salt and pepper to taste

Mix all ingredients together and serve with chips

Cadillac Bean Dip

1 Can black eyed peas (drained)
1 Can shoepeg corn (drained)
1 Can pinto beans or black beans (drained
1/2 green, red and yellow bell pepper (chopped)
1/2 large red/purple onion (chopped
Bring the ingredients below to a boil and then allow to cool and pour over the above ingredients
1 Cup oil
1/2 Cup sugar
1/2 Cup cider vinegar
Marinate 4-6 hours or overnight. May want to drain some of the liquid before you serve. Optional chopped jalapeno. Serve with chips. Can keep in the frig for a week.

Yummy Salsa

4-5 roma tomatoes - chopped
2-3 avocados - chopped
red pepper chopped
1/2 bunch green onions chopped
1/2 bunch cilantro chopped
1 15.5 ounce can of black beans - drained and rinsed
1 can of corn
juice of one lime
one package of dry zesty Italian dressing made according to package direction.

Gently toss together.