Fruit Salsa - JoAnne

1 c. finely chopped strawberries
1 med. orange peeled and finely chopped (1/3 cup)
2 lg. or 3 sm. kiwi peeled and finely chopped (2/3 cup)
1/2 c. chopped fresh pineapple or 8 oz. can crushed & drained
1/4 c. thinly sliced green onion
1/4 c. finely chopped yellow pepper
1 T. lemon juice
1 fresh jalapeno seeded and chopped

Combine all and cover and chill for 6-24 hours.

serve with chips

Southwestern Corn and Bean Salad - Nicole K.

1 pkg. frozen corn, no canned
2 cans black beans, rinsed
1 red onion, diced
Cilantro, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
3 avocados, diced
1-2 jalapeno peppers

Dressing:
6 T. olive oil
3 limes squeezed of juice
1 T. minced garlic
1 t. salt
1 t. pepper
1/2 t. coriander
1 t. ground cumin
1/2 t. paprika
1 t. chili powder

Pour over salad 30 minutes before serving. Can also serve as a salsa with chips.

Cowboy Salsa - Tiffany C.

1 can drained corn
1 can black eye peas
1 chopped tomato (or more)
1 bunch cilantro
1 small bunch green onions
2 chopped avocados
1 t. cumin
1/8 t. pepper
3/4 t. salt
1/4 c. red wine vinegar
1/4 c. olive oil
2 cloves garlic

Mix well. Better if marinated at least 1 hr.