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beans to dilute to a desired consistency. Serve at room temperature 
with pita bread, grilled pork, lamb or chicken.
Kiwi Fruit Salsa
Prep Time: 10 Minutes. Cook Time: 10 Minutes. Ready in: 25 
Minutes. Makes 16 servings.
1 cup balsamic vinegar 1 Spanish onion, finely chopped 1 banana, 
peeled and chopped 2 oranges - peeled, seeded and chopped 4 kiwis, 
peeled and chopped 1 Serrano pepper, chopped

Directions:
1 Heat 1/2 balsamic vinegar in a medium saucepan over medium high 
heat. Slowly cook and stir onion until soft. Stir in banana. Use 
remaining balsamic vinegar as needed to keep the mixture moist. Stir 
in oranges, kiwis and Serrano pepper. Cook and stir until all 
ingredients are soft.
Mango Avocado Salsa
1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocadoes, peeled and chopped
1/4 red onions, diced
1 dash garlic salt (optional)

1.
Combine all ingredients in a medium size bowl.

2.
Cover and chill for 20-30 minutes.


Mango Papaya Salsa

Prep Time: 15 Minutes. Ready in: 45 Minutes. Makes 8 servings.
1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste


Directions:
In a medium bowl, mix mango, papaya, red bell pepper, avocado, 
sweet onion, cilantro, and balsamic vinegar. Season with salt and 
pepper. Cover, and chill in the refrigerator at least 30 minutes before 
serving.
Mango Tango Black Bean Salsa
Prep Time: 10 Minutes. Ready in: 10 Minutes. Makes 8 servings.
1 (15 ounce) can black beans, rinsed and drained 1 (7 ounce) can 
whole kernel corn with peppers, drained 1 medium mango, peeled, 
seeded and cut into 3/4-inch cubes 1/4 cup finely chopped onion 1/4 
cup coarsely chopped fresh cilantro 2 tablespoons fresh lime juice 1 
teaspoon garlic salt; 1/4 teaspoon ground cumin
Directions:In medium bowl, combine all ingredients. Serve with baked 
tortilla chips, if desired.
Mexican Caviar
Prep Time: 10 Minutes. Ready in: 6 Hours. Makes 32 servings. Serve 
with tortilla chips.
2 large tomatoes, finely chopped 5 green onions, chopped 3 
tablespoons olive oil 3 1/2 tablespoons tarragon vinegar 1 (4 ounce) 
can chopped green chili peppers 1 (2.25 ounce) can chopped black 
olives 1 teaspoon garlic salt 1 teaspoon salt