Salsa Recipes

• 1-1/2 Cups Cooked and Drained Black Beans or 1 16-ounce Can Black
• Beans, Drained
• 1-1/2 Cups Cooked and Drained Great Northern Beans or 1 16-ounce Can
• Great Northern Beans
• 1 Cup Diced Tomatoes
• 3 Tablespoons White Wine Vinegar
• 1/4 Cup Chipped Cilantro
• 1/4 Cup Chopped Red Onion
• 2 Tablespoons Chopped Jalapeno Pepper
• 2 Cloves Garlic, Minced
• 1/2 Teaspoon Salt and Sugar
• 1/8 Teaspoon Ground Black Pepper

In medium bowl, toss everything together. Serve.

Ingredients

• 1 lb. (2 large) fresh tomatoes, seeded and diced
• 1/2 cup chopped red onion
• 1 can (2.25 oz.) sliced ripe olives
• 1 jar (6 oz.) marinated artichoke hearts
• 2 Tbsp. lemon juice
• 2 garlic cloves, finely chopped
• 3 Tbsp. chopped fresh basil
• 1/4 tsp. crushed hot red pepper flakes
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper

Directions

In a medium bowl, combine tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside. In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 Tbsp. artichoke marinade. Gently mix dressing with tomato mixture. Serve with roast or barbecued chicken.

• 1 (16 oz.) can tomatoes or 6 peeled
• fresh tomatoes (if in season)
• 1/2 sm. onion, diced
• 2 jalapeno peppers, chopped
• 2 garlic cloves, minced
• 1 tsp. sugar
• 1 tsp. chili powder
• 1/2 tsp. salt (more or less)
• 1/2 tsp. black pepper
• 1 tbsp. cilantro
• 2 tbsp. apple cider vinegar

Combine all ingredients in food processor or blender and mix for 10-15 seconds or until all ingredients are of desired consistency.