Black Bean and Avocado Salsa

This recipe is courtesy of my cousin, Christina Costain at Crafty's Cafe.  Of all the black bean salsa's I've tried, it's my favorite!  Try it with blue corn tortilla chips or salted, baked pita chips.  Yummy!


2 cans black beans, drained and rinsed (Christina recommends Bush beans, because they are indeed, black!)
2 ears of corn, boiled or roasted (or a comparable amount of frozen corn)
2 large tomatoes, seeded and diced
2 -3 firm-ripe avocados, cut into bite-sized pieces
1 red onion, finely minced
2 garlic cloves, minced
2 -3 limes, juiced 
1 bunch of cilantro (leaves only), chopped
olive oil and red wine vinegar to taste
salt and pepper to taste


Juice the limes first, then prepare the avocados.  Place the avocado pieces in a large bowl, and pour the lime juice over; toss well to prevent browning.  Add the remaining ingredients.  Drizzle with olive oil, and about 2 tablespoons vinegar.  Season with salt and pepper.  Refrigerate for about 15 minutes, adjust seasonings and serve.

Mango and Avocado Salsa

I love this fresh and colorful salsa.  You can serve it with corn chips, or spoon over fish or chicken dishes.  When ripe mangoes aren't available, I've found them prepared and sliced in large jars or plastic clam shells, in the refrigerated produce section at the grocery store.  I've even bought them fresh, but prepared in a light syrup, and they still made a wonderful salsa.

2 large mangos, halved, pitted, peeled, diced
2 ripe avocados, halved, pitted, peeled, diced
1/2 fresh jalapeno pepper, seeded and finely minced
1/3 cup finely diced red onion
1/4 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
1/4 cup orange juice
2 tablespoons olive oil
salt and pepper to taste

Combine all ingredients and mix well.  Season to taste with salt and pepper.

Spoon over fish and chicken dishes.  Excellent with green chili enchiladas and fish tacos.