Black Bean-and-Mango Salsa

Prep: 15 min., Chill: 1 hr.

Yield: Makes 8 appetizer servings

Ingredients

• 1  (15-ounce) can black beans, rinsed and drained
• 1  mango, peeled and chopped
• 1  small green bell pepper, chopped
• 2  plum tomatoes, seeded and chopped
• 4  green onions, chopped
• 1/4  cup  Italian vinaigrette dressing
• 1  tablespoon  fresh lime juice
• 2  teaspoons  chopped fresh cilantro
• 1/2  teaspoon  garlic salt
• 1/2  teaspoon  seasoned pepper
• 1/2  teaspoon  chili powder
• 1/2  teaspoon  hot sauce
• Assorted tortilla chips

Preparation

Stir together first 12 ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours. Serve with tortilla chips.

Black Bean-and-Corn Salsa: Substitute 1 (11-ounce) can shoepeg corn, drained, for mango. Proceed as directed.