Vegan Recipes - Appetizers

Fresh Pineapple and Mango Salsa

By Joe Knob

Ingredients: (I recommend using all organic and fresh ingredients)

1 cup cooked black beans or 1 can black beans
1 medium sized onion finely diced
2-3 ears of corn, kernels removed and roasted at 400 until starting to brown
1/2 pineapple, diced
2 mangoes diced
4 vine ripened tomatoes seeded and diced or 1 24oz. can diced tomatoes, drained
1/3 - 1/2 cup cilantro finely chopped
1 medium to large sized jalapeno, seeded and minced
Juice of one lemon
Juice of one lime
1 tsp chili powder, more to taste
sea salt and pepper, to taste
A drizzle of olive oil

Combine all ingredients into a bowl and mix thoroughly. Allow to sit in the fridge for at least 24 hours before serving. Great with tortilla chips, mixed with rice or with seafood.

Enjoy!

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